Easy Roast Chicken Dinner


Easy Roast Chicken Dinner

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    Servings and Ingredients

    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


    1. Preheat oven to 350 degrees.
    2. Shake flour and 1/2 teaspoon garlic salt into the oven bag. Place bag in baking pan.
    3. Place potatoes, carrots, celery and onion in oven bag. Turn to mix vegetables with flour. Push vegetables to outer edge of bag.
    4. 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.
    5. Close bag with nylon tie. Cut six 1/2-inch slits in top of bag.
    6. Bake until chicken is tender, 1-1/4 to 1-1/2 hours, or until an internal temperature of 180 degrees.

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