I love baking a whole meal in a bag. It makes the chicken juicy and moist and it intensifies the taste of the vegetables and the spices. I weigh and measure when it’s ready.
Ingredients
- 4 Chicken breasts
- 2 Onions peeled and cut into large pieces
- 2 Peppers chopped
- 2 zucchini or yellow squash chopped
- 4 Carrots chopped
- 6 Potatoes peeled (or not), and cut in half
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon barbeque spice I use Penzeys
- salt & pepper
- 1 oven bag
Servings:
Instructions
- Cut each chicken breast in half. Soak in salted water for 30 minutes. For the soaking, mix 1 ½ tablespoons of Kosher salt in 8 cups of water inside a ziplock bag or a bowl. Keep in the fridge for 30 - 45 minutes. Then, drain. You can skip this step if you want. The benefit of doing this is that the salt loosens up the proteins in the meat, which allows more water to be “trapped” in the meat when it’s cooked, making it more plump and juicy.
- Mix all ingredients, including potatoes and vegetables, in an oven bag. Tie the bag, spray a pan with a clean oil spray and place the bag in the pan. Poke few holes in the bag with a fork.
- Bake in a pre-heated oven at 375 degrees for an hour. After an hour, open the bag and place the mix in the pan. If there is a lot of liquid remaining, bake for another 15 minutes without the bag.
Recipe Notes
When ready to eat, weigh 4 oz. chicken (for women), 8 oz. potatoes and measure 2 cups of vegetables. Keep the rest in the fridge. Enjoy!
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