Oven Bag Chicken

A simple Sunday style chicken dinner where the roasting bag does the heavy lifting. Juicy bird, tender veggies, and easy cleanup.

Ingredients

• 1 whole chicken (about 4 to 5 pounds)
• 1/4 cup melted butter
• 2 tablespoons Uncle Dibbz Durtty Bird Rub
• 1 pound small potatoes, halved
• 2 carrots, cut into 2 inch pieces
• 1 large onion, quartered
• Olive oil
• 1 tablespoon Uncle Dibbz Delta Dust
• 1 oven roasting bag
• 1 tablespoon all purpose flour
• 1/2 lemon
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 4 sage leaves
• 4 cloves garlic
• Fresh parsley for garnish

Instructions

1. Preheat: Heat oven to 350°F. Set a roasting pan on the counter.
2. Stuff the chicken: Pat chicken dry. Stuff the cavity with the lemon half, rosemary, thyme, sage, and garlic.
3. Season the chicken: Mix melted butter with Uncle Dibbz Durtty Bird Rub. Rub all over the chicken.
4. Season the veggies: Toss potatoes, carrots, and onion with a drizzle of olive oil. Sprinkle in Uncle Dibbz Delta Dust and toss again.
5. Prep the oven bag: Add flour to the roasting bag and shake to coat the inside. Place the bag in the roasting pan.
6. Load it up: Add the seasoned vegetables to the bag, then set the chicken on top. Seal the bag and cut 4 to 6 small slits in the top for venting.
7. Roast: Bake 1.5 to 2 hours, until the thickest part of the breast and thigh reach 165°F.
8. Rest and serve: Let chicken rest 10 minutes before carving. Garnish with fresh parsley and spoon some of those bag juices over the chicken and veggies.

Tips

• If the top is not browning, carefully open the bag for the last 10 minutes.
• Want it richer: add a few extra pats of butter into the bag before sealing.
• Use a thermometer. Pulling at 165°F keeps it juicy.