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Preheat your oven to 400°F (200°C). Prepare two large oven-safe bags by opening them and placing them on a baking sheet.

Divide the sliced potatoes, red onion, and bell peppers evenly between the two oven-safe bags.

Place 2 chicken drumsticks and 2 chicken thighs on top of the vegetables in each bag.
Drizzle 1/8 cup of Roasted Garlic EVOO over the chicken and vegetables in each bag.

Generously season the contents of each bag with 1 tablespoon of Next Level Grilling Spice, 1/2 tablespoon of Greek (Salt Free) spice, and 1/2 tablespoon of Butter N Garlic spice.

Add half of the lemon slices to each bag, distributing them over the chicken and vegetables.

Carefully seal each oven-safe bag according to the manufacturer's instructions, ensuring there is some air trapped inside to allow for steam circulation. Make a few small slits in the top of each bag to allow steam to escape during cooking.

Gently shake each sealed bag to ensure all ingredients are well combined and coated with the seasonings. Place the sealed bags back on the baking sheet.

Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. The chicken should appear golden brown.

Once baked, carefully remove the baking sheet with the bags from the oven. Be cautious of hot steam when handling the bags.

Carefully cut open the top of each bag with scissors. Transfer the cooked chicken and vegetables to a large serving dish.

Garnish with chopped fresh parsley before serving immediately.


Preheat your oven to 400°F (200°C). Prepare two large oven-safe bags by opening them and placing them on a baking sheet.

Divide the sliced potatoes, red onion, and bell peppers evenly between the two oven-safe bags.

Place 2 chicken drumsticks and 2 chicken thighs on top of the vegetables in each bag.
Drizzle 1/8 cup of Roasted Garlic EVOO over the chicken and vegetables in each bag.

Generously season the contents of each bag with 1 tablespoon of Next Level Grilling Spice, 1/2 tablespoon of Greek (Salt Free) spice, and 1/2 tablespoon of Butter N Garlic spice.

Add half of the lemon slices to each bag, distributing them over the chicken and vegetables.

Carefully seal each oven-safe bag according to the manufacturer's instructions, ensuring there is some air trapped inside to allow for steam circulation. Make a few small slits in the top of each bag to allow steam to escape during cooking.

Gently shake each sealed bag to ensure all ingredients are well combined and coated with the seasonings. Place the sealed bags back on the baking sheet.

Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. The chicken should appear golden brown.

Once baked, carefully remove the baking sheet with the bags from the oven. Be cautious of hot steam when handling the bags.

Carefully cut open the top of each bag with scissors. Transfer the cooked chicken and vegetables to a large serving dish.

Garnish with chopped fresh parsley before serving immediately.
