A Glug of Oil

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Mediterranean Chicken - My Shake and Bake Recipe

This is my attempt at recreating Coleman's new product called 'Season and Shake'. All you do is chop vegetables and chicken, put the lot into the roasting bag provided. Shake over the seasoning and cook; marvelous!

I tried their Mediterranean chicken last week with every intention of recreating it myself if it was nice enough. It was really nice and so easy. So yesterday I was on a mission and had a go at making the seasoning mix myself and have called my version 'Shake and Bake'!

Mediterranean Chicken

I listed the ingredients used which was just a mixture of herbs and spices, guessed how much of what I thought ought to go in and it worked!

Vegetables in a roasting bag

Put the tie on the bag and tighten quite loosely. Steam will have to escape a bit or I'm thinking the bag will explode!

Seasoned Vegetables in a roasting bag

Serve straight away with whatever you fancy - I served a mixture of wild and long grain rice.

Yield: 2-4

Mediterranean Chicken - Jan's Shake and Bake Recipe

The sauce is made naturally from the cooking juices of the vegetables.

*I did add potato starch seeing as it's in the listed ingredients and that I happen to have some in the cupboard. I'm sure it will be fine without. Adding cornflour might make it go lumpy.
All ingredients are dry and not fresh.


For the seasoning mix the following together in a small dish:
*2 teaspoons potato starch
1 teaspoon caster sugar
2 teaspoons cayenne pepper
2 1/2 teaspoons smoked paprika
a few grinds of black pepper
a pinch of onion flakes
a pinch of garlic powder
1/2 teaspoon basil
1/2 teaspoon thyme
small pinch parsley
1/8 teaspoon salt

You will also need an oven roasting bag with it's tie and the following main ingredients:
1 courgette (zucchini)  - sliced
1 red bell pepper - cut into bite sized cubes
1 red onion - sliced
a handful of baby tomatoes - halved
2 to 3 skinless chicken breast fillets (depending on how many you want to serve) - cut into 1 inch cubes
a glug of olive oil - (almost a tablespoon)


Preheat your oven to 190C/375F or Gas 5

Put all the main ingredients into the roasting bag. Now shake in the seasoning mixture a little at a time whilst moving the ingredients around in the bag - so they coat evenly.  Pour in a glug of olive oil and again distribute in the bag.

Put the tie on the bag and tighten quite loosely.  Steam will have to escape a bit or I'm thinking the bag will explode!

Put the bag of ingredients into a baking dish and snuggle it down a bit in the dish.  Pop into your pre-heated oven on the bottom shelf - removing the top shelf.  I say bottom shelf as you must be careful the bag doesn't touch the top or sides of your oven.  Cook for 50 minutes. 

If you can use your middle shelf without the bag touching then reduce the cooking time to 40 minutes.

By which time the chicken and veg will be nicely cooked.  The chicken will be lovely and moist as it's being cooked with steam from the hot vegetables.

Carefully cut open the bag taking care as the steam will be hot......I know as I burnt my hand the first time I made this!

Serve straight away with whatever you fancy - I served a mixture of wild and long grain rice.
Created using The Recipes Generator


  1. Jan, this looks delicious and I really like this method of cooking. I know this was rib-sticking good. I hope you had a great day. Blessings...Mary

  2. Hellooo Jan, Brrr its cold today!! I knew I shouldn't look at this site when I'm hungry!! Great method, looks delicious & very warming Oh I'm too hungry now!!!

  3. I never knew you could buy potato starch for use at home!

    Lovely colour on the veggies, will have to try roasting in a bag, imagine the washing up is a lot easier too!


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