1 oven bag, large size (14" x 20")
1 tablespoon flour
5 to 7 pound whole roasting chicken
8 large fresh basil leaves
1 large orange, thinly sliced, divided
1 medium onion, sliced
Vegetable oil
1 teaspoon freshly ground pepper
Preheat oven to 350.
Shake flour in oven bag; place in 13x9x2-inch baking pan. Loosen skin of chicken breast area by slipping your fingers or a knife under the skin. Place basil leaves and 4 orange slices under skin. Divide onion slices and remaining orange slices between cavity of chicken and bottom of oven bag. Tuck the wings under the chicken and tie legs together, if desired. Brush chicken with vegetable oil; sprinkle with pepper. Place chicken in oven bag on top of onion and orange slices. Close bag with nylon tie; cut six 1/2-inch slits in top.
Bake 1 1/4 to 1 1/2 hours or until chicken is tender.
