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Roast Chicken with Vegetables

Love a moist and tender chicken but not the mess of actual roasting? Use an oven cooking bag to keep chicken and veggies easily under control. It's a great way to make roast chicken with potatoes and carrots easy any night of the week. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours + standing
  • Makes
    6 servings

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

Directions

  • 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.
  • 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.
  • 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.
Test Kitchen Tips
  • When corn is in season, use fresh!
  • After roasting, carve your chicken like a pro to impress your guests. Here's how.
  • Nutrition Facts
    1 serving: 711 calories, 37g fat (10g saturated fat), 179mg cholesterol, 615mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 61g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Reviews

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    Average Rating:
    • dublinlab
      Nov 8, 2015

      I added a zuccini to the veg mix. Tasty and very easy but it was not cooked in the time stated. I will make a great eat pie with the leftovers, very tender. Janet VFE.