Recipe serves: 4

Roasted chicken with dry basil

3-4 lbs whole young chicken
¼ tsp salt
¾ Tbsp dry basil
½ tsp salt
½ tsp chili powder
tsp black pepper
1 Tbsp sugar
2 Tbsp soy sauce
¼ tsp salt
1 Tbsp dry basil
1 each oven bag - turkey size (Reynolds)
1 Tbsp flour
5 large potatoes, peeled, cut into large pieces.
½ tsp salt
1-2 Tbsp mild chili powder

Preparation steps:
  1. Remove giblets and excess fat from the chicken. Sprinkle ½ tsp of salt and ¾ Tbsp dry basil into the chicken cavity.
  2. Prepare the marinade in a large bowl. Add the chicken and marinade for 1-2 hours.
  3. Shake the flour in the oven bag. Insert the chicken into the oven bag and place it inside a roasting pan. The chicken needs to be breast side down at this point.
  4. Pour the marinade on the chicken in the bag and sprinkle ½ tsp of salt and 1 Tbsp dry basil.
  5. Close the oven bag and roast the chicken in the oven at 375F for 50 minutes.
  6. In the meantime, prepare the potatoes. Sprinkle the salt and mild chili powder on the potatoes.
  7. After roasting for 50 minutes, remove from oven and turn the chicken up side down.
  8. Open the bag and add the potatoes. Close the bag again and roast for additional 50-60 minutes, until the potatoes are ready.. Discard the oven bag.
Picture of recipe

Take note!
  • Chili powder - use mild chili.
  • Although a smaller size of oven bag
    will do, the turkey size is easier to
    handle the chicken with.
  • You may roast 2 chickens one next
    to the other. Preferably in 2 separate
    oven bags. You may need to increase
    the roasting time by 15 minutes.

  • You may use small red potatoes.
    No need to peel this type of potatoes.