1 (14x20) Reynolds Oven Cooking Bag
2 tbsp. flour
1/3 c. water
1/2 tsp. each basil leaves, thyme leaves and seasoned salt
1 med. onion
2 med. baking potatoes
4 med. carrots
1 med. green or red pepper
8 chicken pieces
Seasoned salt, pepper, paprika

Preheat oven to 375 degrees. 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. Slice carrots and cut red pepper into cubes. Add vegetables to bag.

Turn bag to coat vegetables; arrange in an even layer. Sprinkle chicken with seasonings; place in bag. Close with nylon tie. Make 6 half-inch slits in the top. Bake 50-55 minutes or until tender.

Makes 4 servings.