Juicy honey soy spatchcock chicken in a roasting bag

Juicy spatchcock chicken, roasted in an oven bag, and flavoured with honey soy, garlic, ginger and a little chilli heat, makes a delicious and easy family meal. You won't believe how succulent this chicken turns out.

Have you tried roasting chicken (or any other meat for that matter) in a roasting bag? It's a total game-changer. A roasting bag is a heat-safe oven bag that locks in moisture and flavour while the food cooks, helping to keep meat extra juicy, cutting down on cooking time and reducing mess in the roasting tin.

My chicken in a bag recipe makes a simple, no-fuss chicken that delivers way more flavour than the effort involved. The chicken is spatchcocked so it cooks evenly, then it's marinated in simple pantry ingredients before being tucked into a roasting bag.

The roasting bag does all the work! It keeps everything juicy and locks in all the flavours. What you get is tender, flavour-packed chicken that's perfect for a relaxed family dinner. If you want a big meal, serve it with roast potatoes and veg, or for an easy light supper, add a crusty roll and a crisp green salad.

I like to brown the chicken for a few minutes in the oven once the bag has been opened, just to crisp the skin, but if you don't want crispy skin, don't bother. The chicken browns perfectly in the bag.

Why you'll love this recipe

• It's packed with flavour. It's the same flavour profile that I use for my honey-glazed chicken wings that I've been making for longer than I can remember, and they always go down a treat!
• No mess - no fuss. The roasting bag keeps the chicken incredibly tender and juicy while reducing splashes and mess in your oven.
• Spatchcocking the chicken helps it cook more evenly and a little faster than a traditional whole roast chicken.
• Easy hands-off cooking. It doesn't take long to get the chicken into the oven, leaving you plenty of time to whip up a few side dishes to serve alongside.
• Simple ingredients - yet the results still feel a bit 'special'.
• Customisable to your own taste. You can buy ready-mixed packets of seasoning, including a bag, in the supermarkets, but this way you get to add the spices and flavours you enjoy.

Ingredients for chicken in a bag

**This is just an overview to explain why I used a particular ingredient. You can find the exact ingredient measurements on the printable recipe card at the end of this post.**

• Oven roasting bag. OK - technically this isn't an ingredient, but I included it here so you can see what I'm talking about when I say the chicken is cooked in a bag. These bags are made from a special oven-proof material (don't ask me what it is!) that locks in the moisture and flavour as the chicken cooks, giving you juicy results with very little effort. They're also great because they trap any splashes and help keep your oven clean. The bags come with little cable ties to you can seal them.
• Chicken. I used a whole chicken, which I spatchcocked (see further down for instructions) to flatten it. You don't need to do this - you could just put the entire chicken in the bag. I also removed the wing tips.

Marinade/glaze

• Honey. This adds sweetness (obviously 😁). I use runny honey rather than set or creamed honey, as the runny honey mixes more easily into the marinade.
• Dark soy sauce. Adds a rich savoury flavour that balances the sweetness of the honey and helps create the sticky glaze.
• Ginger and garlic. These add a warmth that works well with the honey and soy sauce. I used ginger and garlic paste because I wanted the smooth texture; you could use finely minced fresh ginger and garlic if you prefer.
• Chilli flakes. I like to add a small amount of chilli to this recipe - it gives a hint of heat without being overpowering. You could use either dried chilli flakes, chopped chillies in oil, or even chilli paste. And of course, if you don't want to use it, just leave it out.
• Olive oil. Not too much - you don't need a lot of oil in a roasting bag. The olive oil is purely to help the marinade/glaze ingredients combine.
• Salt and black pepper. This is optional, and it depends on the marinade. Once you've mixed the marinade, run your finger over the back of the spoon and taste. If the soy sauce gives quite a salty taste, you may not need additional salt.

How to make chicken in a bag - step-by-step instructions

Step 1: Combine the marinade/glaze ingredients in a bowl.

Step 2: Spatchcock the chicken (see below for instructions), and rub the marinade all over the chicken on both sides.

Step 3: Place the chicken into the oven bag, taking care not to tear the bag. Pour in any remaining marinade, seal the bag with the cable tie, then prick the top of the bag a few times with the point of a sharp knife. You can see the cable tie in the top right corner of this image.

Step 4: Cook the chicken in a preheated oven for 20 - 25 minutes per pound (or 45- 55 minutes per kg). Remove the dish from the oven and carefully cut open the bag. Watch out for steam! Remove the bag, leaving any juices in the tray with the chicken.

Step 5: To crisp the skin, baste the chicken with the juices, then place the dish back into the oven for 15 minutes, basting every 5 minutes.

Remove the chicken from the oven, cover it with a sheet of tin foil and leave it to rest for 10 to 15 minutes before carving.

Top tips for perfect chicken in a bag

Here are my top tips to ensure your honey soy chicken tastes great every time:

• Preheat the oven to 180C (160C fan) or 355F (320F fan). If the oven is at the correct temperature, the chicken can start cooking as soon as it goes into the oven. This helps with calculating the length of time to cook the chicken.
• The chicken will be cooked when it reaches an internal temperature of 75C or 165F. If you don't have a probe thermometer, you can stick a knife into the thickest part of the breast once you've opened the bag, and the juices should run clear. Also, if you wiggle the leg, it should feel loose at the joint.
• The actual time needed to cook the chicken depends on various factors:
  • whether the chicken was chilled or at room temperature when it went into the oven;
  • exact oven temperature (and whether your oven runs hot/cool);
  • size and shape of the chicken (spatchcock it helps here);
  • whether it is tightly packed in the bag or not.
• When crisping the skin, don't leave the chicken in the oven for too long, or it will dry out. We don't need to cook it further, just to let it brown.
• Do let the chicken rest for a few minutes before carving. This will allow the juices to settle back into the meat, and you won't end up with them all over the chopping board.

Serving suggestions

I like to serve this soy and honey roast chicken with a selection of vegetables and a helping of air-fryer roast potatoes.

• Tomato-braised cabbage. This is one of my favourite ways to prepare cabbage, nicely braised with tomatoes and onions. I always cook an entire cabbage in this way, freeze it in meal-sized portions and defrost and heat it in the microwave when I need it.
• Broccoli. I can't believe I haven't published my recipe for broccoli in oyster sauce yet - probably because it's so simple to make and it doesn't feel like a real recipe! Just steam broccoli florets in 2 or 3 tablespoons of water over moderate heat with a tablespoon of oyster sauce and a pinch of salt for 3 - 4 minutes or until tender. Keep your eye on it and reduce the heat if it seems to be drying out. Stir occasionally to get the oyster sauce flavour through the broccoli.
• Air-fryer roast potatoes. Another of those recipes that isn't really a recipe at all. If you've got an air-fryer, all you have to do is peel your potatoes and cut them into chunks. Coat them in a tablespoon of vegetable oil (I use rapeseed) and season with salt to taste. Fry them in the air-fryer at 195C / 380F for 20 to 25 minutes, shaking the basket halfway through, until golden brown and crispy.

Variations

The only real way to vary this recipe would be by changing the flavours - and that's entirely up to you and your taste.

However, here are a few ideas for inspiration:

• Classic lemon and herb. Combine softened butter with fresh thyme, parsley, crushed garlic, and lemon zest. Rub this all over the chicken. Slice the remainder of the lemon and arrange it on top of the chicken in the bag before roasting.
• Mediterranean vibe. Mix a tablespoon of olive oil with oregano, garlic powder, onion powder, and a squeeze of lemon juice. Arrange a handful of cherry tomatoes around and over the chicken before cooking
• Asian flavour. Mix a quarter cup (60ml) of sweet chilli sauce with a teaspoon of 5-spice powder and half a teaspoon of garlic granules. Coat the chicken thoroughly and place it in the roasting bag with a few julienned carrots, mange touts or sugar snaps, thinly sliced capsicum and a handful of bean sprouts. While the chicken is resting, pour the roasting juices and vegetables into a saucepan and bring to a gentle simmer. Add a pack of pre-cooked udon noodles and toss until warmed through in the sticky sauce.

Top tip when varying the recipe: Always taste before serving and tweak the seasoning if needed - cooking is all about making a recipe your own.

Equipment

You will need an oven roasting bag! If you can't find them in your local supermarket, you can get them from Amazon (roasting bags), although I think Amazon are more expensive than buying them locally. I got mine for £1.50 in Yorkshire Traders (sorry, rest of the world, but I live in the UK - you're going to have to do the best you can to find them in your own country!)

You will also need a roasting pan to hold the roasting bag. It doesn't have to be huge - you're not going to be turning the chicken - it should be just large enough to hold the chicken without it squashing up. You don't need a lid either - the roasting bag does that job for you.

Other than that, you'll need a small dish to mix the marinade/glaze, and a spoon for when it's time to baste the chicken with the roasting juices. You might find this turkey baster handy!

Storage and freezing

• Refrigerator. Leftover chicken can be stored in the refrigerator for 3 to 4 days in an air-tight container.
• Freezer. You can also cut leftover chicken into cubes and freeze it for up to 3 months. Use it to make chicken and mushroom bakes or chicken empanadas.
• Defrosting. Allow frozen chicken to defrost in the refrigerator until you are ready to use it. Don't leave it for more than a day!
• Leftover chicken mayonnaise. My favourite way to use up leftovers is to make toasted chicken mayonnaise sandwiches. Combine the leftover chicken with a little finely chopped onion and enough mayonnaise to moisten. Sandwich between 2 slices of bread, with butter on the outside, and either fry in the air fryer at 180C for 5 minutes per side, or fry in a frying pan on low heat for the same time.

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