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

Preheat oven to 375 degrees. Place flour in cooking bag. Place in 13"x9" 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 or green pepper into 1/2" cubes. Add all to bag and turn to coat with sauce. Arrange vegetables in even layer. Sprinkle chicken with seasoned salt, pepper and paprika. Place chicken in bag on top of vegetables. Close bag with nylon tie. Make 6 (1/2") slits on top of bag. Bake 50 to 55 minutes, or until chicken is tender. Makes 4 servings.