Chicken with vegetables (oven bag baked)

Yield: 4 servings

Measure Ingredient
2 tablespoons FLOUR
⅓ cup WATER
½ teaspoon BASIL LEAVES
½ teaspoon THYME LEAVES
½ teaspoon SEASONED SALT
1 each MEDIUM ONION
2 eaches BAKING POTATOES
4 eaches MEDIUM CARROTS
1 each RED OR GREEN PEPPER
1 each 3 TO 4 LB. ROASTING CHICKEN
1 x SEASONED SALT, PEPPER
1 x PAPRIKA

SHAKE FLOUR IN COOKING BAG. PLACE IN 9" X 13" X 2" BAKING PAN. ADD WATER BASIL AND THYME LEAVES AND SEASONED SALT. SQUEEZE BAG TO MIX. CUT ONION, CARROT AND POTATO INTO PIECES. (CUT CARROT DIAGONALLY ¼" THICK AND POTATO INTO 8 WEDGE SHAPED PIECES). BRUSH CHICKEN WITH OIL OR BUTTER AND SPRINKLE WITH SEASONED SALT PEPPER AND PAPRIKA. PLACE CHICKEN IN CENTER OF BAG.

PLACE VEGETABLES AROUND CHICKEN. CLOSE BAG WITH SUPPLIED NYLON TIE AND TUCK END UNDER BAG. NONE OF THE BAG SHOULD HANG OVER PAN EDGES.

NOTE: DO NOT ALLOW OVEN TEMPERATURE TO EXCEED 4000F. AS BAKING BAG WILL

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