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Chicken Drumsticks and Potatoes in an Oven Bag
Instructions
Prepare four chicken drumsticks, the potatoes, vegetables and sauce ingredients. Use an oven-safe roasting bag and a baking dish or tray suitable for it.
Pat the chicken dry without rinsing. Mix the soy sauce, oil, paprika, crushed garlic and tomato paste. Set aside one-third of the sauce before it touches raw chicken, then coat the drumsticks with the rest.
Peel the 400 g of potatoes and cut into evenly sized wedges, about four to six per potato depending on size. Avoid leaving unusually thick pieces.
Mix the potatoes with the reserved sauce. Cover both the chicken and potatoes and refrigerate for about 30 minutes while you prepare the remaining vegetables. Do not marinate raw chicken on the counter.
Peel the onion and slice into half-rings.
Peel the carrot and cut into thin sticks.
Mix the onion and carrot with the marinated potatoes. Season with black pepper and adjust the salt to the saltiness of the soy sauce.
Place the roasting bag in its baking dish and prepare it according to its package instructions. Transfer the vegetables to the bag and spread them evenly.
Arrange the drumsticks over the vegetables in a single layer.
Close the bag using the ties or clips supplied or recommended by its manufacturer. Leave the required space around the bag so it does not touch the heating elements or oven walls.
Vent the bag as directed on its package and bake in a preheated conventional oven at 200°C (about 400°F), provided that is within the bag rating. Start checking after about 40 minutes. Continue until the potatoes are tender and the thickest part of each drumstick reaches 165°F (74°C), measuring away from the bone.
Remove the dish carefully and open the bag away from your face to release the steam. Serve the chicken and potatoes with chopped dill or parsley. Do not use the grill or broiler with a roasting bag.
Before You Start
The meat and vegetables bake together in one roasting bag. Cut the potato wedges evenly and leave enough room around the bag. Check the chicken with a food thermometer and test the potatoes for tenderness before serving.
Why the Potatoes May Need Longer
Large wedges, a crowded bag and differences between ovens can extend the cooking time. If the potatoes are still firm, continue baking within the bag manufacturer's limits. Marinating does not replace cooking and does not guarantee tender potatoes.
Using a Roasting Bag Safely
Check the bag instructions for temperature limits, required venting, any flour requirement and clearance from oven surfaces. Different bags are not interchangeable. The chicken should be cooked to temperature, not judged by juice colour alone.
For more meal ideas, see 28 chicken recipes for lunch and dinner.
FAQ
Is honey needed for the soy-tomato sauce? +
No. The base sauce uses soy sauce, tomato paste, oil, garlic and paprika. Honey is not part of the measured ingredients.
Can I use chicken thighs instead? +
Yes, but their size and cooking time may differ. Keep pieces similar in size and check that the meat reaches 165°F (74°C) and the potatoes are tender. Do not assume another cut will cook in exactly 40 minutes.
Can I bake this without a roasting bag? +
A covered ovenproof dish is an alternative, but moisture loss and timing will change. Check the food during cooking and add a small amount of water if needed to prevent drying. The photographed method uses a roasting bag.
How long do the leftovers keep? +
Refrigerate promptly in shallow containers, within 2 hours or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for up to 3-4 days and reheat the chicken thoroughly to 165°F (74°C).
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