Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb FLOUR 2 ea BAKING POTATOES
1/3 c WATER 4 ea MEDIUM CARROTS
1/2 ts BASIL LEAVES 1 ea RED OR GREEN PEPPER
1/2 ts THYME LEAVES 1 ea 3 TO 4 LB. ROASTING CHICKEN
1/2 ts SEASONED SALT 1 x SEASONED SALT, PEPPER
1 ea MEDIUM ONION 1 x PAPRIKA

SHAKE FLOUR IN COOKING BAG. PLACE IN 9" X 13" X 2" BAKING PAN. ADD WATER
BASIL AND THYME LEAVES AND SEASONED SALT. SQUEEZE BAG TO MIX. CUT ONION,
CARROT AND POTATO INTO PIECES. (CUT CARROT DIAGONALLY 1/4" THICK AND POTATO
INTO 8 WEDGE SHAPED PIECES). BRUSH CHICKEN WITH OIL OR BUTTER AND SPRINKLE
WITH SEASONED SALT PEPPER AND PAPRIKA. PLACE CHICKEN IN CENTER OF BAG.
PLACE VEGETABLES AROUND CHICKEN. CLOSE BAG WITH SUPPLIED NYLON TIE AND TUCK
END UNDER BAG. NONE OF THE BAG SHOULD HANG OVER PAN EDGES.
NOTE: DO NOT ALLOW OVEN TEMPERATURE TO EXCEED 4000F. AS BAKING BAG WILL

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