Ingredients
- 1 tbsp. all-purpose flour
- 1 tsp. garlic salt, divided
- 1 lb. redskin potatoes
- 8-oz. pkg baby carrots
- 2 stalks celery, sliced
- 1 onion, cut in wedges
- 4 to 5 lbs. chicken
- 1 tbsp. oil
- 1 tsp. paprika
Directions
- Shake flour and 1/2 teaspoon garlic salt in a large oven bag; place bag in a 13"x9" baking pan.
- Arrange vegetables in bag; turn to coat with flour. Push vegetables to outer edge of bag.
- Brush chicken with oil; sprinkle remaining garlic and paprika over chicken.
- Arrange chicken in bag in center of vegetables. Close bag with nylon; cut six, 1/2-inch slits in top of the bag.
- Bake at 350 degrees for 1 1/2 hours, until chicken juices run clear.
Serve with a nice salad. Serves 5 to 6 people.
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