Originally Posted by little_spoon
Sometimes I use a Reynolds Wrap oven roasting bag to roast anything from pork chops to chicken, but whatever the meat, it comes out DRY. I follow the directions as far as using the roasting bag. What am I missing here?
Not sure, but can I tell you how I use roasting bags when I want a set and forget dinner?
I take out my pretty large rectangular aluminum cooking pan.
Follow me here, please. I puff up the bag and set it on that pan.
Inside the bag, I put in a small cooling rack at the back. This is what the marinaded chicken will sit on. Follow me. Up at the front of the bag is where my frozen green beans and a potato sliced into pieces will go. How do I do position these, you ask? I take a sheet of aluminum foil and make a partition that will sit up front. Just use you fingers and make a mini separation with the foil. Inside the bag on that made partition goes the sliced potatoes, the other partition gets the frozen green beans. I use a stapler and seal up the front of the bag. I poke a hole in the bag.
I set the whole thing in the oven 350F for about an hour. The frozen green beans turn out wonderfully dark green, and the potato slices are nicely cooked. I coat the sliced potatoes with a little butter and sprinkle on some paprika (for color and taste).
I like how it takes about 10 minutes to set the whole thing up and let the oven and bag do the rest.
P.S. I set a knife on the oven rack and use that to make the whole tray tilted up slightly. This allows any cooking juices to collect at the back and not sog out the meal.
For a set and forget meal, it turns out kinda tasty.