Ingredients
1 tablespoon all-purpose flour1 large oven roasting bag1 roasting chicken (3-1/2 to 5 pounds)1 teaspoon salt1 teaspoon cayenne pepper3 medium onions, quartered6 large potatoes, peeled and quartered6 medium carrots, cut into 2-inch pieces2 medium green peppers, quartered2 garlic cloves, peeled1 tablespoon dried parsley flakes1-1/2 teaspoons dried mint or 1 tablespoon minced fresh mint2 cups chicken broth1 tablespoon Worcestershire sauce7 drops bitters, optional
Preparation
Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag.
Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag.
Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.
