2 tbsp. flour
1/2 tsp. basil leaves
1/2 tsp. seasoned salt
2 baking potatoes
1 green or red pepper
1/3 c. water
1/2 tsp. thyme leaves
1 onion
4 carrots
8 chicken pieces

Preheat oven to 375 degrees. Shake flour in large Reynolds Oven Cooking Bag or equivalent; place bag in 13 x 9 x 2 inch baking pan. Add water, basil, thyme and seasoning salt to bag. Squeeze bag to blend ingredients. Cut onion and potatoes into 8 wedges each. Slice carrots and cut pepper into cubes. Add vegetables to bag. Turn bag to coat vegetables; arrange in an even layer.

Sprinkle chicken with seasoned salt, pepper and paprika; place in bag. Close bag with nylon ties. Make 6 (1/2 inch) slits in top of bag. Bake 50-55 minutes or until tender. Serves 4.