Recipe Background
Sometimes chicken dishes become stagnant, and we quickly get tired of the monotony of it all. Prepare yourself for this lavish river of deliciousness we call Bayou Chicken that will take your dinner upstream. Slowly roasted to Louisiana-lovin' perfection, this tender and tanned chicken, nestled in with earthy potatoes and sun-sweetened carrots, is surrounded with bold flavors that will definitely float your boat. You will have to fan yourself from all the excitement Bayou Chicken will add to your dinner basin. Let this dish be your anchor that keeps things spicy. The bayou never looked so good!
Sometimes chicken dishes become stagnant, and we quickly get tired of the monotony of it all. Prepare yourself for this lavish river of deliciousness we call Bayou Chicken that will take your dinner upstream. Slowly roasted to Louisiana-lovin' perfection, this tender and tanned chicken, nestled in with earthy potatoes and sun-sweetened carrots, is surrounded with bold flavors that will definitely float your boat. You will have to fan yourself from all the excitement Bayou Chicken will add to your dinner basin. Let this dish be your anchor that keeps things spicy. The bayou never looked so good!
Ingredients
- 1 tablespoon all-purpose flour
- 1 (3.5-5-pound) roasting chicken
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 2 cloves garlic peeled
- 3 medium onions quartered
- 6 large potatoes peeled and quartered
- 6 medium carrots cut into 2-inch pieces
- 2 medium green peppers quartered
- 1 tablespoon dried parsley flakes
- 1 1/2 teaspoons dried mint or 1 tablespoon fresh mint minced
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 7 drops bitters optional
Directions
- Preheat the oven to 350 degrees F.
- In an oven roasting bag, add the flour and shake to coat the bag.
- Transfer the coated bag to a 9x13-inch baking dish or large roasting pan.
- On a large platter, add the chicken, sprinkle the entire surface with the salt and the cayenne pepper, and place 1 of the garlic cloves inside the chicken.
- Transfer the seasoned chicken to the prepared roasting bag.
- Surround the chicken with the onions, the potatoes, the carrots, and the green peppers in the roasting bag.
- Add the remaining clove of garlic to the chicken mixture.
- Evenly sprinkle the parsley and the mint over the chicken mixture.
- In a small bowl, add the broth, the Worcestershire sauce, and the bitters. Stir to combine and then pour it under the chicken mixture.
- Secure the oven roasting bag and use a fork to puncture the bag 5-6 times to let air escape.
- Bake the chicken in the roasting bag until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender, about 1 hour-1 hour 30 minutes.
- Let the chicken mixture rest for 10 minutes.
- Carefully open the roasting bag and transfer the vegetable mixture to a serving bowl.
- Carefully transfer the chicken to a cutting board and use a sharp knife to carve the chicken into serving pieces.
- Plate and serve.
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