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Roasted Chicken and Vegetables
Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Reynolds Oven Bag, Large
1 Tablespoon flour
2 cloves garlic, minced
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
2 tablespoons dried Italian seasoning
1 whole chicken (3 1/2-4 lb.)
1 medium red bell pepper, cut in cubes
2 cups peeled baby carrots, halved lengthwise
1 medium onion, cut in small wedges
Seasoned salt and black pepper to taste
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Let's Make It
1
Preheat oven to 350°F. Shake flour in Reynolds bag; place in 13x9x2 inches or larger baking pan. Add garlic, olive oil, lemon juice and Italian seasoning to oven bag. Turn bag to mix with flour.
2
Place chicken in bag. Turn bag to coat chicken with olive oil mixture. Arrange vegetables around chicken. Sprinkle seasoned salt and pepper over chicken and vegetables. Close oven bag with nylon tie; cut 6 1/2-inch slits in top. Tuck ends of bag in pan.
3
Bake 50-60 minutes or until meat thermometer reads 180°F.
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