Perfect Chicken

13 ingredients
8 steps

Ingredients

  • 1 Tbsp. flour
  • 1 c. uncooked rice
  • 1 Tbsp. margarine
  • 1 c. sliced carrots
  • 1/2 c. sliced celery
  • 1 (3 1/2 lb.) fryer
  • 1/2 c. chopped onion
  • 1 (10 3/4 oz.) can chicken broth
  • 1/2 c. water
  • 1 Tbsp. vegetable oil
  • 1 tsp. parsley flakes
  • 1/2 tsp. basil
  • 1/8 tsp. garlic powder

Directions

  1. 1
    In a regular size (10 x 16-inch) Reynolds oven cooking bag, shake flour into bag.
  2. 2
    Add rice, butter, vegetables, broth and water; squeeze gently to blend.
  3. 3
    Tie legs of chicken with string. Brush chicken with oil and sprinkle with seasonings.
  4. 4
    Place chicken on top of rice and vegetables.
  5. 5
    Close bag with nylon tie. Cut six 1/2-inch slits on top of bag.
  6. 6
    Bake at 350° for 1 to 1 1/4 hours or until thigh moves easily.
  7. 7
    Makes 4 to 6 servings.
  8. 8
    Let stand 10 to 15 minutes; open bag carefully.

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