Roast Chicken with Vegetables

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

Instruction

  1. 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 13×9-in. baking pan.
  2. 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.
  3. 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.

Nutrition Facts

1 serving: 711 calories, 37g fat (10g saturated fat), 179mg cholesterol, 615mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 61g protein.

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