Recipe 595 - Roasted Chicken Dinner
Recipe 595 - Roasted Chicken Dinner
(by Shirley McNevich)
1 Reynolds oven bag (large size - 14" x 20")
1 TBSP flour
1 tsp. garlic salt
1lb. baby red potatoes (washed)
1 - 8oz. package peeled baby carrots
2 stalks celery (chopped)
1 medium onion (chopped)
1 - 4lb. or 5lb. whole chicken
1 tsp. paprika
2 tsp. salt
1 tsp. pepper
1/2 cup water
Preheat oven to 350 degrees. Open the oven bag. In a bowl add the flour, 1 tsp.
paprika, 1 tsp. garlic salt, 2 tsp. salt, 1 tsp. pepper--stir with a spoon. Place oven bag
in a 9 x 13 baking dish. Open the end of the bag and spray the inside with Pam. Add
the carrots, celery, onion and potatoes to the bag. Sprinkle some of the spice mixture
over all of the vegetables. Spray the chicken with Pam and place it carefully inside
the bag in the center of the vegetables. Sprinkle the rest of the spice mixture on the
chicken and rub where necessary to make it stick. Carefully pour the 1/2 cup water
into the bottom of the bag. Close the oven bag with the tie provided in the oven bag
box. Use a sharp knife to poke 6 slits in the top of the bag--YOU MUST MAKE SLITS
or the bag will burst. Bake at 350 degrees for 90 minutes or until tender.
Continue to:
Other Recipes:
- 679 - Creamy Chicken Casserole
- 573 - Philly Marble Cake
- 527 - Fruity Jell-O
- 534 - Fresh Berry Cake
- 744 - Peppermint Patties
- 660 - Chocolate Mousse Pie
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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