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JEANNIE C
Chicken in roast bag
Chicken from the oven with garlic, orange, vegetables and rosemary.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the garlic into slices, grate the orange zest of the orange and halve the fruit.
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Mix the garlic with the orange zest, the flour and stew vegetables. Open the roasting bag and spread the vegetables over 1 side of the bag.
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Dab the abdominal cavity and skin of the chicken dry with kitchen paper. Sprinkle the inside and outside generously with salt and pepper.
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Fill the cavity with the 2 orange halves and rosemary and lay the chicken with the breast upwards on the vegetables in the bag.
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Close the bag well with the supplied closure.
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Place the chicken on a baking sheet and place in the bottom of the oven. Make sure the roasting bag has room to expand.
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Fry the chicken until golden brown and cooked for about 1.5 hours.
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Check with the meat thermometer in the thickest part of a leg whether the meat is cooked, the temperature must be 70 ° C.
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You can poke through the bag. Beware of hot steam.
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Remove the baking sheet from the oven. Cut open the roasting bag, beware of the hot steam.
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Take the chicken out of the bag and lay on a large scale. Remove the orange.
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Cover loosely with aluminum foil and leave to rest for 15 minutes.
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In the meantime, scoop the vegetables from the roasting bag with a slotted spoon on a plate.
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Squeeze the orange pulp over the vegetable mixture and scoop. Spoon the mixture around the chicken.
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Nutrition
250Calories
Sodium17% DV400mg
Fat25% DV16g
Protein38% DV19g
Carbs2% DV7g
Fiber8% DV2g
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