Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 large Reynolds oven bag, 14-by-20-inch size | ||
| 1 tbsp. flour | ||
| 1 tsp. garlic salt, divided | ||
| 1 lbs. baby red potatoes | ||
| 8 oz. peeled baby carrots | ||
| 2 celery, cut in 1/2-inch slices | ||
| 1 medium onion, cut in eighths | ||
| 4 lbs. broiler-fryer chicken | ||
| 1 tbsp. oil | ||
| 1 tsp. paprika |
Directions
- Preheat oven to 350 degrees.
- Shake flour and 1/2 teaspoon garlic salt into the oven bag. Place bag in baking pan.
- Place potatoes, carrots, celery and onion in oven bag. Turn to mix vegetables with flour. Push vegetables to outer edge of bag.
- Brush chicken with oil, if desired. Sprinkle and rub chicken with remaining 1/2 teaspoon garlic salt and paprika. Place in center of vegetables in bag.
- Close bag with nylon tie. Cut six 1/2-inch slits in top of bag.
- Bake until chicken is tender, 1-1/4 to 1-1/2 hours, or until an internal temperature of 180 degrees.
Recipe Source:
www.reynoldskitchen.com.