Chicken In A Bag

Updated: Jan 12

Herbs & Mustard Chicken

This is a simple dish I make all the time as the ingredients are readily available and it's a good source of protein. I even make it easy for clean up by marinating the chicken in a bag.

To keep my diet low in sodium, this dish is relatively mild in taste. If you prefer stronger taste, please add salt/soya sauce accordingly.

Cooking a whole chicken will render chicken fat. As always, I try to cut down my intake of animal fat. In this video, I show you how chicken fat is removed while meat juice is kept.

Ingredients (use more seasoning for bigger chicken)

  • 1 whole chicken (about 2 lbs.)

  • 2 tablespoon of Dijon Mustard

  • 1 tablespoon of soya sauce

  • 1 tablespoon of Herbs de Provence or any mixed dried herbs

  • 1 teaspoon of sugar

  • ½ teaspoon of black pepper

  • ½ teaspoon of salt

  • One Ziploc bag that can hold the chicken so your fingers are kept clean



  1. Pat dry the chicken.

  2. Put all the seasoning in a bowl and mix well.

  3. Put chicken into the Ziploc bag.

  4. Spoon 1/3 of the seasoning into the cavity of the chicken. Cover the inside of the chicken with seasoning.

  5. Pour the remaining seasoning on the outside of the chicken.

  6. Let the chicken marinate in the fridge for 2 to 24 hours. If you only have 1 hour, increase the amount of seasoning.

  7. 30 minutes prior to cooking, remove chicken from the fridge and let it gets to room temperature.

  8. Preheat oven up to 350F.

  9. Line baking tray with foil for easy cleaning. Put a rack on top. If you don’t have one, leave the rack out.

  10. Put chicken on the rack. Breast side up will yield a good looking chicken. However, it runs the risk of drying out the breast meat. For every day meal, cook breast side down. The breast meat will remain moist but the chicken is not as presentable.

  11. Bake in the oven for 40 mins. For bigger chicken, cook it longer, up to 1 hour.

  12. Transfer chicken to a plate and cover it in foil.

  13. Pour the juice into a small bowl and put it in the freezer.

  14. Meanwhile check doneness of chicken at the thigh area connecting the body. If the juice comes out clean without blood, it's done. Otherwise, put it back into the oven for another 10 mins.

  15. After about 10 mins, remove the juice from the freezer. The fat will be hardened on top. Discard the fat and reheat the juice in the microwave.

  16. Pour juice over chicken. Done


  1. Peel and cut into small pieces.

  2. Sprinkle with salt and pepper.

  3. Bake (350F for 30 mins)or boil (15 mins in boiling water) potatoes until soft.

  4. Put cooked potatoes on a baking tray and cover with a little olive oil.

  5. Put some chopped chives or spring onion to give flavor and colour.

  6. Broil in 450F oven for 10 mins until golden brown.

  7. Serve with chicken.

As I finished typing this recipe, I realized this can be challenging. It's not a fool-proof recipe as the chicken may be under or over cooked. Give it a try. If it's under cooked, put it in the oven at 350F to reheat. If overcooked, reduce cooking time in your next attempt. Enjoy!

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