1 lg. Reynold's cooking bag, 14 x 20 inch
2 tbsp. flour
1/3 c. water (or 1/2 c. canned tomatoes)
1/2 tsp. each basil, thyme, and seasoned salt
1 med. onion
2 med. baking potatoes
4 med. carrots
1 green or red sweet pepper
Pimento pieces (optional)
1 stalk fresh broccoli (optional)
8 pieces chicken
Paprika, pepper, and seasoned salt

Preheat oven to 375 degrees. Shake flour in bag and place in 9 x 13 inch pan. Add water and the basil, thyme, and seasoned salt to the bag. Squeeze to blend ingredients. Cut onions and potatoes into 8 pieces. Slice carrots and cut peppers into cubes. Add to bag. Turn bag to coat vegetables. Arrange in even layer. Sprinkle chicken with paprika, pepper, and seasoned salt. Place on top of vegetables in bag. Close bag with tie. Make 6 (1/2 inch) slits in bag. Bake 50 to 55 minutes or until tender. (Could leave out potato and serve over rice.)