We love the convenience of the oven bag for this recipe. Crispy, browned skin isn't needed when you remove it before serving, but moist, tender chicken is and that's what you get with the bag keeping the chicken surrounded by steam and juices during cooking. You use a baking pan, but it doesn't get dirty, thanks to the bag. After you put the cooked chicken on the cutting board to cool slightly, dump the cooking liquid in the sink and use the bag to catch the skin and bones removed from the chicken so the bag can provide another use. The dressing has just the right combination of herbs and tanginess for a fresh and bright chicken salad. Make and chill the dressing right after putting the chicken in the oven.
1 (4 1/2-pound) whole roasting chicken
1 large size (16 x 17 1/2-inch) oven bag
1/2 cup dry white wine
2 tablespoons minced shallots
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup plain 2% reduced-fat Greek yogurt
1/3 cup canola mayonnaise
1/2 cup thin vertically sliced red onion
How to Make It
Preheat oven to 350°.
Discard giblets and neck from chicken. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, in oven bag; seal bag according to package directions. Cut 4 (1/2-inch) slits in top of bag. Place bagged chicken in a 13 x 9-inch metal baking pan. Bake at 350° for 1 1/2 hours or until drumsticks move easily. Remove chicken from bag; discard bag and cooking liquid. Place chicken on a cutting board; let stand 10 minutes. Discard skin and bones. Cut chicken into 1/2-inch pieces. Cover and chill at least 30 minutes.
Combine wine, shallots, 1/2 teaspoon salt, and pepper in a small saucepan; cook over medium heat until liquid is absorbed. Combine shallot mixture, remaining 1/2 teaspoon salt, yogurt, mayonnaise, and tarragon in a medium bowl; cover and chill.
Add chicken and onion to mayonnaise mixture; stir to combine.
This recipe was updated for the November, 2012 25th anniversary issue.
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