Chicken in a Bag with Vegetables | Easy Oven Dinner

⚠️ Before You Try This Recipe This is one recipe I personally wouldn't make the same way again, but I wanted to share my experience because that's part of cooking! If I make this again, I'll skip the marinade altogether and simply season the chicken well before adding it to the oven bag. I also highly recommend using skinless chicken instead of skin-on for better flavor absorption and texture. One thing I would absolutely change: Don't skip seasoning the chicken directly like I did. Even if you decide to marinate it, season the chicken first for the best flavor. Ingredients Chicken Party wings (skinless recommended) Vegetables Celery stalks, cut into large pieces Carrots, sliced lengthwise 1 white onion, cut into large wedges (not finely chopped) Marinade Vegetable broth Garlic & Herb seasoning Lemon Herb Chicken seasoning Tomato paste Roasted garlic paste Zesty lemon paste Poultry seasoning 1 teaspoon honey Italian seasoning Rosemary seasoning Thyme seasoning Garlic powder Onion powder Additional Garlic & Herb butter slices(if skipping marinade) Instructions 1. In a bowl, combine all of the marinade ingredients until well mixed. 2. (Recommended) Season the chicken generously with your favorite poultry seasonings before adding it to the marinade. I skipped this step, and I think it would have made a big difference!!! 3. Add the chicken to the marinade and refrigerate for about 1 hour. 4. Place the marinated chicken into an oven roasting bag. 5. Add the celery, carrots, white onion, and slices of Garlic & Herb butter to the bag. 6. Seal the bag . 7. Bake at 400°F until the chicken is fully cooked (always cook until the thickest part of the wings reaches an internal temperature of 165°F). 8. Carefully cut open the roasting bag. 9. Switch the oven to Low Broil and broil for a few minutes until the tops of the wings are nicely browned. Watch closely to prevent burning. —————————— If you decide to try this recipe, I'd love to hear what changes you made! Cooking is all about experimenting, and sometimes the best recipes come from tweaking what didn't quite work the first time.