1 (14 x 20 inch) Reynolds oven cooking bag
2 tbsp. flour
1/3 c. water
1/2 tsp. basil leaves
1 med. red or green pepper
Salt, pepper, and paprika
1/2 tsp. thyme leaves
1/2 tsp. seasoned salt (optional)
1 med. onion
2 med. baking potatoes
4 med. carrots
8 pieces chicken

Preheat oven to 375 degrees. Shake flour in 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. Cut onion and potatoes into 8 wedges each. Diagonally slice carrots and cut red pepper into 1/2 inch cubes. Add onion, potatoes, carrots and red pepper to bag. Turn bag to coat vegetables with sauce. Arrange vegetables in an even layer. Sprinkle chicken with seasoning salt, pepper, and paprika. Place chicken in bag on top of vegetables. Close bag with nylon tie. Makes 6 1/2 inch slits in top of bag. Bake 50-55 minutes or until chicken is tender.

Whole Chicken Variation: In recipe above, substitute 1 (3-4 pound) whole chicken for chicken pieces. Place chicken in bag after blending flour, water and herbs. Then place vegetables in bag around chicken. Bake 1 to 1 1/4 hours or until chicken is done.