This oven bag roasted chicken and vegetables recipe is one of my very old (2018) and must cooked recipe on this blog that I recently decided to update.
Who doesn’t love a moist and tender roasted chicken pieces with some veggies and juicy rich sauce? But let’s be honest no one like the mess that come along with preparing that! Here when this oven bag roasted chicken and vegetables recipe come in handy!
This recipe is so easy and delicious and require no cooking skills whatsoever! You just add the chickens, veggies and seasonings in the bag shake and let the oven to the magic!
It is absolutely my favorite winner chicken dinner! Minimal effort, minimal ingredients, minimal mess and super delicious and moist every time!
Along with my other beef and veggies oven bag recipe this is my favorite on the go kind of recipe that I often redo when I am in a hurry and meal prepping several meals at the time for the week. Or whenever I am out of energy and ideas and I just need to put food on table to eat.
PERFECT FOR MEAL PREPPING!
This oven bag roasted chicken and vegetables is also very versatile and adjustable on whatever you have on hand. You can add any veggies you have that need to be used in your kitchen. And you can make it each time with a different flavor by changing the seasoning and marination sauce.
and make sure to check my other delicious chicken recipe for more inspirations!
you can find the roasting oven bag at any grocery store or online. There is many different brands, for me I used what I can find in my grocery store here in dubai. I always buy the large or jumb size. this way I can adjust it to whatever is inside, check it out here!
Oven Bag roasted Chicken and vegetables
Equipment
Ingredients
for the chicken marination
- 1 whole chicken cut into pieces
- 1 tsp salt
- 2 tbsp vinegar love to use white wine vinegar
- 2 tsp fresh ginger grated
- 10 cloves garlic minced
- 2 big lemon juice and zest
- 4 tbsp fresh coriander finely chopped
- 1 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp dry oregano
- 1 tsp dry basil
- 4 tbsp tomato paste
- 1 tsp caraway powder optional but recommended
- 2 tsp onion powder
- 2 lemon slices I slice the lemon that I squeezed above
for the veggies
- 1 cup whole onion small
- 1/2 cup carrots cut into 1 cm slices
- 1 cup potato cut into 1 cm slices
- 1/2 cup sweet potato cut into 1 cm slices
- 1/2 cup butter nut squash cut into 1 cm rings
- 1 cup lebanese zuchini or Koussa
- 1 cup broccoli small florets
- 1 cup cauliflower small florets
- 1/2 cup celery stalks, chopped into 1 cm slices
- 1 large oven safe bag
Instructions
for the chicken marination
- mix the chicken pieces with all the other marination ingredients and let it marinate at least 15 minutes up to overnight in the fridge in a closed container. preferably glass.
for the veggies
- while the chicken is marinating, wash and cut all the vegetables that need to be cut. set aside.
- preheat oven on 200 C.
- remove chicken pieces from fridge add the veggies and mix it all together until everything is coated with the marination sauce.
- pour everything including all the extra sauce in the oven bag close it , lay it in a baking tray, poke few small holes in the top of the bag with the tip of the knife.
- bake in the oven for 60 to 70 minutes.
- turn off the heat and let it sit in the oven for 5 minutes.
- remove from oven open up the bag. you can broil for couple of minutes for extra golden color after opening the bag. but you totaly skip that also.
- serve and enjoy!
Notes
- where to buy the oven roasting bag: you can find the oven bag in any grocery stores in the kitchen wrapping paper section or in the baking section, they have small, medium, large or jumbo sizes. I usually like to buy the jumbo or large size that I can adjust depending on how many servings I am cooking.
- Mix and match the ingredients: you can use any veggies you have on hand. Same for the seasonings and dressing you can use whatever you like or have in hand. this blend of veggies and seasoning I used here is my to-go in my household that turns out very delicious every time.
- perfect for meal prep: you can roast a big batch and store it in the fridge for days up to 5 days.
- for the chicken pieces: you can use boneless chicken breasts cut into cubes or not (but you will have to reduce the time of cooking to 45 up to 55 minutes depending on the size of the pieces) and you can also use a whole chicken without cutting into smaller parts but it will take more time also to roast (1 hour and 20 minutes and you will need to let it rest for 15 minutes before cutting and serving)