Name: Roast Chicken with Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roast Chicken with Vegetables

1. 1 tablespoon all-purpose flour -

2. 1 large oven roasting bag -

3. 8 small red potatoes, halved -

4. 6 medium carrots, cut into 2-inch pieces -

5. 6 half-ears frozen corn on the cob, thawed -

6. 1 teaspoon salt, divided -

7. 1/2 teaspoon pepper, divided -

8. 1/4 teaspoon paprika, divided -

9. 1 medium onion, quartered -

10. 3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed -

11. 1 roasting chicken (6 to 7 pounds) -

12. 2 tablespoons olive oil -

13. 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -

How to cook deliciously - Roast Chicken with Vegetables

1. Stage

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.

2. Stage

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.

3. Stage

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.