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–+ servings

Oven Bag Chicken

A simple oven bag chicken with vegetables. The oven bag keeps the chicken tender and allows the vegetables to cook in flavorful juices, creating a comforting one-bag meal.
Shared notes will appear here.
Everyday Cooking
International
Kitchen Pace : 🕒
Servings: 3
Recipe by NAVA Kitchen
Oven bag chicken with roasted vegetables including potato wedges, carrots, peppers, onion, and tomatoes baked together in tomato sauce on a baking sheet.
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Ingredients:

  • 6 chicken drumsticks, skinless
  • 2 potatoes, cut into wedges
  • 1 carrot, sliced into rounds
  • 2 Cubanelle peppers, sliced
  • 1 onion, small, sliced
  • 3 garlic cloves, sliced
  • 2 tomatoes, medium, cut into wedges
  • 2 tbsp olive oil
  • 3 tbsp tomato sauce
  • 1 tsp salt
  • 1 tsp paprika
  • ½ black pepper
  • ½ tsp dried thyme

Method:

Start Cooking
  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, add the chicken drumsticks, potato wedges, carrot rounds, Cubanelle pepper rings, onion slices, garlic slices, and tomato wedges.
  • Drizzle with olive oil and tomato sauce. Season with salt, black pepper, paprika, and thyme.
  • Toss everything well until the chicken and vegetables are evenly coated.
  • Transfer the mixture into an oven bag and close it according to the package instructions.
  • Place the bag on a baking sheet and cut 3–4 small slits on top to allow steam to escape.
  • Bake for 50–60 minutes, until the chicken is fully cooked and the vegetables are tender.
  • Carefully open the bag and serve hot. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Oven bags trap moisture, helping the chicken stay juicy and the vegetables cook evenly.
  • If you prefer slightly roasted edges, carefully open the bag during the last 10 minutes of baking.
  • Cut the potatoes into medium wedges so they cook through without becoming too soft.
 
Make it yours
  • Add eggplant, zucchini or mushrooms with the vegetables.
  • Replace drumsticks with bone-in chicken thighs.
  • Add ½ tsp cumin or oregano for a deeper Mediterranean flavor.
  • Finish with a squeeze of lemon before serving for brightness.
 
At the table

My notes:

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Nutrition:

Calories: 502 kcal | Carbohydrates: 40 g | Protein: 33 g | Fat: 24 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 13 g | Trans Fat: 0.1 g | Cholesterol: 142 mg | Sodium: 376 mg | Potassium: 1487 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 4850 IU | Vitamin C: 109 mg | Calcium: 79 mg | Iron: 3 mg
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