This oven bag chicken and vegetables recipe delivers incredibly juicy, tender chicken and perfectly steamed vegetables in a single sealed bag with a savory roasted garlic and spice marinade. The steam-roasting method locks in moisture while the bag eliminates cleanup.
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In a medium bowl, prepare the marinade by whisking together the chicken stock, roasted garlic olive oil, tomato paste, grilling spice, and Greek seasoning. Set aside.
Place a large oven bag inside a baking dish. Add the chopped onion, bell pepper, celery, potatoes, and carrots to the bag.
Lightly season the vegetables with the butter and garlic seasoning, then add the slices of butter.
Arrange the chicken pieces on top of the vegetables inside the bag.
Pour the prepared marinade over the chicken and vegetables.
Seal the bag and gently shake to ensure everything is well-coated. Marinate in the refrigerator for at least 1 hour.
Preheat your oven to 375°F (190°C).
Place the baking dish with the sealed bag in the preheated oven and bake for 1 hour and 35-40 minutes.
Carefully remove the dish from the oven. Let it rest for a few minutes before cutting open the bag to release the steam. Serve hot.
Store cooled chicken and vegetables in an airtight container for up to 4 days. Reheat gently in a 325°F oven for 15–20 minutes, covered, to avoid drying out.
oven cooking bags (10–17 quart capacity)
Yes, but reduce cooking time by 10–15 minutes and monitor closely, as white meat dries out faster. Thighs and drumsticks stay moister and more flavorful in the steam-roast environment.
Bake at 375°F for 50–60 minutes, depending on bag size and oven. The chicken is done when internal temperature reaches 165°F at the thickest thigh piece.
Yes, use commercial-grade oven cooking bags (typically 10–17 quart capacity) designed to withstand high heat. Do not substitute with regular plastic bags.
Let it rest for 2 minutes, then carefully cut an opening away from your face to release steam gradually before transferring contents to a serving dish.
