Lemon-Rosemary Chicken

1. 1

   Preheat oven to 350u00b0.

2. 2

   Plae oven bag in a 13- x 9-inch baking dish. Add flour; twist end of oven bag, and shake to coat.

3. 3

   Add onion, vegetables, 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt to oven bag; squeeze bag to blend ingredients.

4. 4

   Sprinkle chicken breasts with remaining 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt. Arrange chicken over vegetables in an even layer.

5. 5

   Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.

6. 6

   Bake at 350u00b0 for 40 minutes or until chicken is done and vegetables are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.