Roasted Chicken and Vegetables



1. Preheat oven to 350°F.

2. Arrange opened baking bags in a 13 x 9-inch baking pan.

3. Place chicken in a single layer in a bag and sprinkle with seasoning. Add vegetables to bag and close loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.

4. Bake in lower half of oven for 50-55 minutes or until done. Remove from oven and let stand for 5 minutes.

5. Cut open bag, serve chicken with vegetables and pan juices.