Rosemary Chicken with Fingerling Potatoes

PREHEAT oven to 425°F. PLACE the Parchment Cooking Bag on a medium (10x15x1-inch) baking pan with the side and bottom seams facing up.

MIX together sliced potatoes, shallots, salt, pepper, extra virgin olive oil, thyme and rosemary leaves in a medium sized bowl.

PLACE potato and shallot mixture in an even layer inside of the bag.

SEASON the chicken with the salt, pepper and paprika and place inside the bag on top of the vegetables.

FOLD or roll the open end of the bag two times leaving space for heat to circulate inside and SCRUNCH to close the bag. Do not lift the bag from pan with food inside.

Keeping bag on the pan, BAKE for approximately 45 mins or until chicken reaches at least 165°F on a meat thermometer. (cooking time may vary depending on size of chicken breasts)

REMOVE from oven. Let bag sit 5 min, then unfold the scrunched end carefully with oven mitts and use caution as hot steam will escape. CUT or tear the top of the bag to open. SERVE food out of bag using hard plastic or silicon utensils.