Introducing a NEW Cook in the Bag
for Everyday Roast

No Touch
No Prep
No Mess

So now you can spend more time doing what you love.

 
AVAILABLE IN THREE DELICIOUS FLAVOURS

Garlic and Herb

Marinated and stuffed chicken with garlic and herbs seasoning.

Tandoori

Marinated and stuffed chicken with aromatic spiced seasoning.

Sage and Onion

Marinated and stuffed sage and onion chicken with herbs and spices seasoning.

HOW TO COOK ROAST IN THE BAG

STEP 1

Preheat fan forced oven to 180°(190° conventional oven). Take chicken straight from the fridge, onto tray, and place in oven unopened breast side up. Do not pierce bag prior to cooking.

STEP 2

Cook for approximately 20-25 minutes per 500g or until cooked.

STEP 3

Remove chicken from oven, carefully open the bag and allow 5 minutes to rest before carving.

For crispy skin, cut the top of the bag open at the end of cooking, carefully avoiding the steam and juices and roast for a further 10 mins.

 

Stuck for a side?

Enjoy Ingham’s Roast In The Bag with these delicious recipes which can be made while the chicken is cooking.

baked potato in foil topped with sour cream and chives

  1. Wrap medium sized potatoes in foil. Allow 1 per person
  2. Place into the oven at the same time as the Ingham’s Chicken
  3. Remove when soft to the touch
  4. Leaving the foil on, cut across the top of the potato and squeeze gently to open the top of the potato
  5. Add a dollop of fresh sour cream into the opened potato and sprinkle with snipped chives

mixed roast vegetables

  1. Place evenly cut vegetables into an oven proof dish. Vegetables can include red capsicum, zucchini, potato or any other vegetables that you fancy
  2. Mix olive oil, crushed garlic, a pinch of salt and cracked black pepper. If you desire add in some fresh chopped rosemary and thyme
  3. Pour the oil mixture over the vegetables. Stir until all the vegetables are coated evenly
    Place into the preheated oven and roast for about an hour
  4. Take the oven proof dish out of the oven and add fresh cherry tomatoes
  5. Serve warm with the roast chicken

ROASTED CHERRY TOMATOES WITH BALSAMIC AND GOATS CHEESE topping

  1. Place cherry tomatoes in a bowl and add olive oil, a pinch of salt, cracked pepper, crushed garlic and chopped fresh thyme
  2. Mix well and transfer onto an oven tray with a bit of goat cheese crumbed lightly over the top
  3. Place into the oven with the Ingham’s Chicken and cook until the tomatoes are wrinkled and are starting to char
  4. Serve on the side with your Ingham’s chicken

Rocket and Pear Salad

  1. Wash fresh rocket leaves and allow to drain
  2. Slice fresh pear into thin pieces and drizzle a little fresh lemon juice over to stop them from turning brown
  3. Mix the sliced pear with the rocket leaves and serve in a bowl with Balsamic vinegar and olive oil on the side
  4. To jazz it up consider tossing in some chopped walnuts or shaved parmesan on top before serving