Oven Bag Chicken Thighs and Drumsticks with Peppers
Cooking chicken in an oven bag traps the steam, so the meat stays juicy while the vegetables soften in the spiced juices. It is a nearly hands-off dinner with very little cleanup. Serve it with rice, pap or crusty bread to soak up the sauce.
Preparation Steps
Heat the oven to 375°F (190°C). Pat the chicken pieces dry with paper towels.
Cut the peppers, onion and carrot into slices and keep them separate from the raw chicken.
Shake the flour inside the oven bag, then set the bag in a roasting pan. Add half the vegetables with 1 tablespoon chicken spice, the chicken stock powder, paprika and turmeric.
Add the chicken, drizzle with olive oil and season with salt. Top with the remaining vegetables and the rest of the chicken spice.
Tie the bag closed and shake it gently to coat everything. Cut two or three small slits in the top so steam can escape.
Bake for 50 minutes, until the chicken is tender and reaches 165°F (74°C) at the thickest part near the bone.
Carefully cut the bag open, avoiding the hot steam, and serve the chicken with the vegetables and juices.
Tips & Variations
- Rinsing raw chicken spreads bacteria around the sink, so just pat it dry instead.
- Add halved baby potatoes to the bag to make it a complete one-pan meal.
- Refrigerate leftovers for up to 3 days and reheat until steaming hot throughout.
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