Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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