Chicken With Vegetables (Oven Bag Baked) Recipe


Ingredients

2 tbsp flour
1/3 cup water
1/2 tsp basil leaves
1/2 tsp thyme leaves
1/2 tsp seasoned salt
1 each medium onion
2 each baking potatoes
4 each medium carrots
1 each red or green pepper
1 each 3 to 4 lb. roasting chicken
1 seasoned salt, pepper
1 paprika


Directions

SHAKE FLOUR IN COOKING BAG. PLACE IN 9" X 13" X 2" BAKING PAN. ADD
WATER BASIL AND THYME LEAVES AND SEASONED SALT. SQUEEZE BAG TO MIX.
CUT ONION, CARROT AND POTATO INTO PIECES. (CUT CARROT DIAGONALLY 1/4"
THICK AND POTATO INTO 8 WEDGE SHAPED PIECES). BRUSH CHICKEN WITH OIL
OR BUTTER AND SPRINKLE WITH SEASONED SALT PEPPER AND PAPRIKA. PLACE
CHICKEN IN CENTER OF BAG. PLACE VEGETABLES AROUND CHICKEN. CLOSE BAG
WITH SUPPLIED NYLON TIE AND TUCK END UNDER BAG. NONE OF THE BAG
SHOULD HANG OVER PAN EDGES. NOTE: DO NOT ALLOW OVEN TEMPERATURE TO
EXCEED 4000F. AS BAKING BAG WILL


Servings: 4 servings

 

 

Chicken With Vegetables (Oven Bag Baked) Recipe brought to you by Recipe Ideas


Categories: Chicken; Poultry; Vegetable


The History of Recipes

We are able to trace the history of meal recipes back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, mostly, these ancient cook books were just very basic hieroglyphic or cunieform instructions for food preparation.

The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated.

As we move into Roman times 25BC a man called Apicius created some documents detailing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into appetizers, main course and dessert, something we still use today. Aspicius tells us how the Roman cooks made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and parsley.

As we move on, we have a couple of recipe books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that appears on menues today, but rather descriptions of the types of meals prepared for the rich and wealthy people of that period.

In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including coriander, parsley, and basil. These new foods and spices was responsible for an increase in books on cooking, some of which still exist in academic collections.

During the succeeding few hundred years, the wealthy families of the West tried to lay on the best banquets, and consequentially the best cooks and their recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and writing down the recipes that were being prepared for the better households.

By the arrival of the 1900s, cooking books were increasing in popularity due to better eduction, more leisure time and having more disposable income.

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We hope you enjoy this Chicken With Vegetables (Oven Bag Baked) recipe.

 


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