CHICKEN IN A BAG RECIPES RECIPES

Name: Bag 'n Season® Chicken
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: American,
Ingredients: 1 package McCormick® Bag 'n Season® Chicken; 2 1/2 pounds chicken parts; 1 cup cut-up potatoes; 1 cup cut-up green beans; 1 cup cut-up onions; 1 cup cut-up carrots

BAG 'N SEASON® CHICKEN | MCCORMICK

Bag 'n Season® Chicken | McCormick image

Savor the homemade taste of chicken and vegetables that are tender and juicy. This complete meal takes just minutes to prepare and cleanup's easy, too.

Provided by McCormick

Prep Time 15 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 6

Ingredients

1 package McCormick® Bag 'n Season® Chicken
2 1/2 pounds chicken parts
1 cup cut-up potatoes
1 cup cut-up green beans
1 cup cut-up onions
1 cup cut-up carrots

Steps:

Preheat oven to 350°F. Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Sprinkle Seasoning Mix evenly over chicken.
Place chicken in single layer in bag. Add vegetables. Sprinkle any remaining seasoning over chicken and vegetables. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.
Bake in lower half of oven 1 hour. Remove from oven. Let stand 5 minutes. Cut open bag. Serve chicken and vegetables with pan juices. If desired, serve with prepared McCormick® Chicken Gravy.

Nutrition Facts : Calories 217 Calories

ROAST CHICKEN WITH VEGETABLES RECIPE: HOW TO MAKE IT - TASTE …

Roast Chicken with Vegetables Recipe: How to Make It - Taste … image

Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 15 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon all-purpose flour
1 large oven roasting bag
8 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
6 half-ears frozen corn on the cob, thawed
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon paprika, divided
1 medium onion, quartered
3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed
1 roasting chicken (6 to 7 pounds)
2 tablespoons olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.

Nutrition Facts : Calories 711 calories, FatContent 37g fat (10g saturated fat), CholesterolContent 179mg cholesterol, SodiumContent 615mg sodium, CarbohydrateContent 34g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 61g protein.

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