1 lg. size (14 x 20 inch) oven cooking bag
2 tbsp. flour
1/3 c. water
1/2 tsp. each: basil leaves, thyme leaves, and seasoned salt
1 med. onion, cut into 8 wedges
2 med. baking potatoes, cut into 8 wedges each
4 med. carrots, sliced
1 med. green or red pepper, cut into cubes
8 chicken pieces
Seasoned salt, pepper, paprika

Preheat oven to 375 degrees. Shake flour into oven cooking bag; place in 13 x 9 x 2 inch baking pan. Add water, basil, thyme, and seasoned salt to bag. Squeeze bag to blend ingredients. Add vegetable to bag. Turn bag to coat vegetables; arrange in an even layer. Sprinkle chicken with seasonings; place in bag. Close bag with nylon tie. Make 6 half-inch slits in top. Bake 50 to 55 minutes, or until tender. Makes 4 servings.