1 large-size (14" x 20") Reynolds Oven Cooking Bag
2 tablespoons flour
1/3 cup water
1/2 teaspoon basil leaves
1/2 teaspoon thyme leaves
1/2 teaspoon seasoned salt, optional
1 medium onion
2 medium baking potatoes
4 medium carrots
1 medium red or green pepper
8 pieces chicken
Seasoned salt, pepper, paprika
Preheat oven to 375. Shake flour in Reynolds Oven Cooking Bag; place in 13x9x2-inch baking pan. Add water, basil, thyme and seasoned salt to bag. Squeeze bag to blend ingredients. Cut onion and potatoes into 8 wedges each. Diagonally slice carrots and cut red pepper into 1/2-inch cubes. Add onion, potatoes, carrots and red pepper to bag. Turn bag to coat vegetables with sauce. Arrange vegetables in an even layer. Sprinkle chicken with seasoned salt, pepper and paprika. Place chicken in bag on top of vegetables. Close bag with nylon tie. Make 6 half-inch slits in top. Bake 50 to 55 minutes, or until chicken is tender.
Whole Chicken Variation: In recipe above, substitute one 3 to 4 pound whole chicken for chicken pieces. Place chicken in bag after blending flour, water and herbs. Then place vegetables in bag around chicken. Bake 1 to 1 1/4 hours or until chicken is tender.
