Baked Chicken with Mixed Vegetables

Baked Chicken with Mixed Vegetables

When our kids were young, working full time and making sure the family was properly fed was always a challenge. I remember how fast each week went by. Shopping for groceries on Saturdays and cooking on Sundays. Quickly warming up these meals came in handy when we came home with two hungry boys. The idea was to have enough home cooked meals to take us through Thursday. Friday nights were mostly pizza nights. Such fond memories of eating pizza, kids playing a few video games, going home tired and happy.
This oven baked chicken was quick to make, reheated well. It is a very easy and healthy recipe. I don’t add any oil to make it lean. However, you can add a few tablespoons of olive oil and it would still be a fairly light dish.

Ingredients:

• 8-10 Chicken drumsticks or legs
• 4 Bell peppers, sliced or 1 bag frozen mixed pepper strips
• 1 large onion, sliced
• 4-6 cloves of garlic
• 2 cups frozen peas (one 16oz bag)
• 1 tablespoon paprika
• 1 teaspoon crushed red peppers(optional)
• Salt and pepper to taste

• You need one large oven cooking bag

Directions:

Preheat oven to 350 degrees Fahrenheit
Place an oven cooking bag inside an oven safe dish, about 10 in x14in.
Wash and skin the chicken pieces. Place them in the oven cooking bag. Add all the vegetables to the bag.  Sprinkle with salt, pepper and paprika and crushed red peppers (optional). Tie the bag, puncture it in a few places on the top. Bake it in the oven for about 90 minutes, until chicken is tender. Remove from the bag, place in a serving dish. Serve with pilaf or mashed potatoes.