Roasting Bag Chicken With Flatbread Recipe
6-8 chicken pieces (thighs and drumsticks).
30ml dijon mustard.
30ml wholegrain mustard.
1 packet cream of mushroom soup powder.
10 pickling onions, peeled and halved.
2 celery stalks, chopped.
1 lemon, peeled and cut into pieces.
salt and pepper.
500g readymade bread dough.
60ml fresh parsley, chopped.
Preheat oven to 180°C.
Place the chicken pieces in a bowl and season with salt and pepper.
Mix the mustards together.
Brush over the chicken pieces.
Sprinkle the soup powder over and transfer the chicken pieces to a roasting bag.
Tie the roasting bag loosely and snip a few holes in the top.
Place the roasting bag in an ovenproof dish.
Bake the chicken pieces for 45 minutes.
Remove from oven, open the roasting bag and add the onions, celery and lemon, arranging the contents so the chicken lies on top of the vegetables.
Tie the roasting bag.
Bake for a further 30-40 minutes or until the chicken pieces are golden and the vegetables are done.
Preheat oven to 200°C.
Grease a baking tray.
Knead the parsley into the dough.
Divide the dough into 15 equal pieces.
Roll the dough pieces out on a floured surface.
Spread the dough circles with garlic butter.
Arrange the dough circles on the prepared baking tray.
Bake for 10 minutes or until puffed and lightly browned on both sides.
Remove from oven and leave to cool.