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Roasting bag chicken with flatbread

Roasting bag chicken with flatbread

Ingredients 9
Servings 6-8
Time 20 minutes


  • 6-8
    chicken pieces (drumsticks and thighs)
  • 30
    Dijon mustard
  • 30
    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 FLATBREAD
  • 500
    readymade bread dough
  • 60
    chopped fresh parsley garlic butter


1 hour 30 minutes

This easy dish can be frozen in portions and reheated when you don’t have time to cook.

1. Preheat the oven to 180 °c. Put the chicken in a bowl and season with salt and pepper. Mix the mustards and brush over the chicken.  Sprinkle the soup powder over and transfer the chicken to a roasting bag.

2. tie the bag loosely and snip a few holes in the top. Put the bag in an ovenproof dish and bake the chicken for 45 minutes.

3. open the bag and add the onions, celery and lemon, arranging the contents so the chicken lies on top of the vegetables. Close the bag again and bake for another 30-40 minutes or until the chicken is golden and the vegetables are done.

4. Flatbread preheat the oven to 200 °c and grease a baking sheet. Knead the parsley into the dough.

5. divide the dough into 15 pieces and roll them out on a floured surface.

6. spread the dough circles with garlic butter. Arrange them on the prepared baking sheet and bake for 10 minutes or until puffed and lightly browned on both sides. Leave to cool. Put two servings of chicken and vegetables in a freezer bag or sealable container. Put 2-3 flat breads in a separate bag. Seal and freeze.


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