This recipe adapts the traditional British roast dinner to use parchment paper, resulting in incredibly moist chicken and beautifully steamed, herby vegetables and potatoes, with almost no cleanup!
Yields: 4 Servings
Prep time: 25 minutes
Marinate time (optional): 4 hours to overnight
Cook time: 1 hour 15 minutes
Oven Temperature: 400°F (200^\circ\text{C})
Ingredients
For the Main Packet (Chicken & Aromatics)
1 whole small chicken (about 3-4 lbs / 1.5-1.8 kg)
2 tbsp olive oil
2 tbsp fresh herbs (rosemary, thyme, sage), finely chopped
1 tbsp coarse sea salt
1 tsp freshly ground black pepper
1 lemon, quartered
4 cloves garlic, smashed (no need to peel)
2 large sprigs of rosemary
For the Side Packet (Potatoes and Root Vegetables)
1.5 lbs (680g) small roasting potatoes (e.g., fingerling or baby potatoes), halved
3 medium carrots, peeled and chopped into 1-inch pieces
1 medium parsnip, peeled and chopped into 1-inch pieces
2 tbsp olive oil
1 tsp coarse sea salt
1/2 tsp black pepper
1/2 tsp dried oregano
2 tbsp chicken stock or white wine (optional, for extra steam)
Instructions
Step 1: Prep the Chicken (The Main Packet)
Preheat & Prep: Preheat your oven to 400^\circ\text{F} (200^\circ\text{C}). Pat the chicken thoroughly dry with paper towels—this helps the skin crisp up later.
Herb Rub: In a small bowl, mix the 2 tablespoons of olive oil, chopped fresh herbs, 1 tablespoon of salt, and 1 teaspoon of pepper.
Season: Rub the herb mixture all over the outside of the chicken. Place the lemon quarters, smashed garlic, and rosemary sprigs inside the chicken cavity.
Make the Packet: Cut a very large sheet of parchment paper (about 36 \times 16 inches, or use two overlapping sheets) and place it on a large, rimmed baking sheet. Place the chicken in the center of the parchment paper.
Seal the Chicken: Bring the long sides of the parchment paper up over the chicken. Fold the edges together tightly, creating a seam. Now, fold and crimp the open ends underneath the chicken to seal the "bag." The goal is a tightly sealed packet where the chicken can essentially steam-roast.
Step 2: Prep the Vegetables (The Side Packet)
Season Veggies: In a large bowl, toss the potatoes, carrots, and parsnips with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the dried oregano.
Make the Packet: Take a second large sheet of parchment paper and place the seasoned vegetables in the center. If using, drizzle the 2 tablespoons of chicken stock or wine over the top.
Seal the Veggies: Fold the parchment paper over the vegetables and crimp the edges tightly, starting from one end and folding the seam over and over to create a tight, sealed package (en papillote). Place this packet on the same baking sheet, next to the chicken.
Step 3: Roast and Finish
Initial Roast (Sealed): Place the baking sheet with both packets into the preheated 400^\circ\text{F} oven. Roast for 45 minutes. The sealed environment will steam the chicken and vegetables, making them tender and juicy.
Unseal and Crisp (Important Step): After 45 minutes, carefully remove the tray. Using scissors, cut open the top of the chicken packet down the middle and fold the edges back, exposing the chicken skin to the dry heat of the oven. Leave the vegetable packet sealed.
Final Roast: Return the tray to the oven and roast for another 30–45 minutes, or until the chicken skin is golden brown and crispy, and a meat thermometer inserted into the thickest part of the thigh reads 165^\circ\text{F} (74^\circ\text{C}).
Rest and Serve: Remove the chicken and vegetables from the oven. Let the chicken rest, uncovered, for 10 minutes. The vegetables in their sealed packet will stay piping hot!
Step 4: Finishing Touches
Potatoes: Carefully tear open the vegetable packet (watch out for steam!) and transfer the tender, herby vegetables to a serving dish.
Chicken: Carve the chicken and serve immediately alongside the vegetables. The delicious juices at the bottom of the chicken parchment can be scraped out to use as a quick, rich gravy base!