1 lg. oven cooking bag (14x20")
2 tbsp. flour
1/3 c. water
1/2 tsp. basil leaves
1/2 tsp. thyme leaves
1/2 tsp. seasoning salt
1 med. onion
2 med. baked potatoes
4 med. carrots
1 med. red or green pepper
8 pieces chicken
Seasoning salt, pepper & paprika

Preheat oven to 375 degrees. Shake flour in cooking bag; place in 9 x 13 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. Diagonally slice carrots and cut red pepper into half inch cubes. Add onion, potatoes, carrots and red pepper to bag.

Turn bag to coat vegetables with sauce. Arrange vegetables in even layer. Sprinkle chicken with seasoning salt, pepper and paprika. Place chicken in bag on top of vegetables. Close bag with nylon tie. Make 6 half inch slits in top of bag. Bake 55-60 minutes or until chicken is tender. Serves 4.

Whole chicken variation: Substitute 1 whole chicken (3 to 4 pounds) for the pieces. Place chicken in bag after blending flour, water and herbs. Then place vegetables in bag around chicken. Bake 1-1 1/4 hours or until chicken is tender.