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Ingredientes
- 2 Tbsp. FLOUR
- 1/3 c. WATER
- 1/2 tsp BASIL LEAVES
- 1/2 tsp THYME LEAVES
- 1/2 tsp SEASONED SALT
- 1 x MEDIUM ONION
- 2 x BAKING POTATOES
- 4 x MEDIUM CARROTS
- 1 x RED Or possibly GREEN PEPPER
- 1 x 3 TO 4 Pound ROASTING CHICKEN
- 1 x SEASONED SALT, PEPPER
- 1 x PAPRIKA
Direcciones
- SHAKE FLOUR IN COOKING BAG. PLACE IN 9" X 13" X 2" BAKING PAN. Add in WATER BASIL AND THYME LEAVES AND SEASONED SALT. SQUEEZE BAG TO MIX. CUT ONION, CARROT AND POTATO INTO Pcs. (CUT CARROT DIAGONALLY 1/4" THICK AND POTATO INTO 8 WEDGE SHAPED Pcs). BRUSH CHICKEN WITH OIL Or possibly BUTTER AND SPRINKLE WITH SEASONED SALT PEPPER AND PAPRIKA. PLACE CHICKEN IN CENTER OF BAG.
- PLACE VEGETABLES AROUND CHICKEN. CLOSE BAG WITH SUPPLIED NYLON TIE AND TUCK END UNDER BAG. NONE OF THE BAG SHOULD HANG OVER PAN EDGES.
- NOTE: DO NOTALLOW OVEN TEMPERATURE TO EXCEED 4000F. AS BAKING BAG WILL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 4 servings | |
| Calories 696 | |
| Calories from Fat 370 | 53% |
| Total Fat 40.99g | 51% |
| Saturated Fat 11.71g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 525mg | 22% |
| Potassium 1113mg | 32% |
| Total Carbs 26.0g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.28g | 4% |
| Protein 53.25g | 85% |
