Louisiana Chicken Recipe

5 1 2
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Louisiana Chicken Recipe

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5 1 2
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 large plastic roasting bag with tie
  • 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 carrots, peeled and cut into 2-inch pieces
  • 2 green peppers, quartered
  • 2 garlic cloves
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried mint or 1 tablespoon chopped fresh mint
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 7 drops bitters, optional

Directions

Put flour in bag and shake. Place bag into a 13-in. x 9-in. pan or larger roasting pan. Distribute flour evenly on bottom of bag. 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 chicken broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag. Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake at 325° for 1-1/2 to 2-1/2 hours (25 to 30 minutes per pound of chicken). Yield: 6-8 servings.
Originally published as Louisiana Chicken in Taste of Home April/May 1993, p41

Nutritional Facts

9 ounce-weight: 513 calories, 14g fat (4g saturated fat), 78mg cholesterol, 660mg sodium, 64g carbohydrate (12g sugars, 8g fiber), 33g protein.

  • 2 tablespoons all-purpose flour
  • 1 large plastic roasting bag with tie
  • 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 carrots, peeled and cut into 2-inch pieces
  • 2 green peppers, quartered
  • 2 garlic cloves
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried mint or 1 tablespoon chopped fresh mint
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 7 drops bitters, optional
  1. Put flour in bag and shake. Place bag into a 13-in. x 9-in. pan or larger roasting pan. Distribute flour evenly on bottom of bag. 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 chicken broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag. Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake at 325° for 1-1/2 to 2-1/2 hours (25 to 30 minutes per pound of chicken). Yield: 6-8 servings.
Originally published as Louisiana Chicken in Taste of Home April/May 1993, p41

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2124arizona User ID: 845443 268737
Reviewed Jun. 30, 2017

"This tasty easy to fix chicken was hit fir Sunday dinner!!!"

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