1 lg. (14x20") Reynolds oven bag
2 tbsp. flour
1/3 c. water
1/2 tsp. each basil leaves, thyme leaves & seasoned salt
Pepper & paprika
1 med. onion
2 med. baking potatoes
4 med. carrots
1 med. red/green pepper
8 chicken pieces

Preheat oven to 375 degrees. Shake flour and seasonings in cooking bag, squeeze bag to blend ingredients. Cut onion and potatoes into 8 wedges. Slice carrots and cube pepper. Add vegetables to bag, turn bag to coat. Close bag with nylon tie. Cut 6 (1/2 inch) slits in top. Bake 50-55 minutes or until tender.