| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 8 | Servings | |
INGREDIENTS
| 1 | lg | 14×20 cooking bag |
| 2 | tb | Flour |
| 1/3 | c | Water |
| 1/2 | ts | Basil |
| 1/2 | ts | Thyme |
| 1/2 | ts | Seasoned salt |
| 1 | md | Onion |
| 2 | md | Baking potatoes |
| 4 | md | Carrots |
| 1 | md | Red/green pepper |
| 8 | Pieces chicken |
INSTRUCTIONS
Shake flour in bag. Place bag in 9 x 13 pan. Add water, basil, thyme and seasoned salt and squeeze bag to blend. Cut onion and potatoes into 8 wedges each. Diagonally slice carrots and cut pepper into 1/2 inch cubes. Add onions, potatoes, carrots and peppers to bag. Turn bag to coat veggies with sauce. Arrange in an even layer. Sprinkle chicken with additional seasoned salt, pepper, and paprika. Place chicken in bag on top of veggies. Close bag with nylon tie. Make 6 one half inch slits in top of bag. Bake 1 hour at 375 until tender. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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