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Louisiana Chicken

 Louisiana Chicken
Green peppers and mint add a surprise to this Southern-style recipe. A roasting bag keeps the chicken moist and flavorful.—Jill Werle, Saskatoon, Saskatchewan
6-8 ServingsPrep: 15 min. Bake: 1 hour


  • 1 tablespoon all-purpose flour
  • 1 large oven roasting bag
  • 1 roasting chicken (3-1/2 to 5 pounds)
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 3 medium onions, quartered
  • 6 large potatoes, peeled and quartered
  • 6 medium carrots, cut into 2-inch pieces
  • 2 medium green peppers, quartered
  • 2 garlic cloves, peeled
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried mint or 1 tablespoon minced fresh mint
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 7 drops bitters, optional


  • Place flour in oven bag; shake to coat. Place oven bag in a 13-in. x
  • 9-in. baking pan or larger roasting pan. Sprinkle chicken with salt
  • and cayenne pepper; place in bag.
  • Surround chicken with onions, potatoes, carrots and green peppers.
  • Place one garlic clove inside the chicken and one with the
  • vegetables. Sprinkle parsley and mint over vegetables and chicken.
  • Combine broth, Worcestershire sauce and bitters if desired. Pour

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Louisiana Chicken (continued)

Directions (continued)

  • under chicken inside of bag.
  • Fasten the bag. Puncture the top of the bag five or six times with a
  • fork. Bake at 350° for 1 to 1-1/2 hours or until a meat
  • thermometer reads 180°. Yield: 6-8 servings.
Nutritional Facts: 1 serving (9 ounces) equals 513 calories, 14 g fat (4 g saturated fat), 78 mg cholesterol, 660 mg sodium, 64 g carbohydrate, 8 g fiber, 33 g protein.
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