- 1 chicken, 1200-1300g
- 1 tablespoon rosemary or thyme
- 1 medium lemon, sliced
- 2 medium onions, cut in half
- 2 medium carrots, cut in half
- 2 garlic cloves
- 2 tablespoons vegetable oil
- Pepper and salt to taste
- 1 tablespoon flour
- Clean the chicken very well with water.
- Brush the outside of the chicken with oil, salt, and pepper.
- Preheat the oven at 260˚F.
- Open the oven bag and add one tablespoon of flour to coat its inside.
- Add the garlic, rosemary, and lemon slices to the chicken.
- Place the chicken in the bag and add the onion and carrot.
- Close the bag and make a little cut at the top to allow the steam to go out.
- Reduce the heat to 220˚C after 30 minutes. Let cook for 50 minutes to one hour.
- Remove the chicken from the oven. Cut the bag from the top or sides and leave it to cool for 10 minutes.
- Remove chicken and vegetables from the bag and serve hot.
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