Roast Chicken Dinner (Oven Bag)

By Addie

Ingredients

• 1 Reynolds™ Oven Bag, Large Size
• 1 tablespoon flour
• 1 teaspoon garlic salt, divided
• 1 pound baby red potatoes
• 1 package (8 oz.) peeled baby carrots
• 2 stalks celery, cut in 1/2-inch slices (optional)
• 1 medium onion, cut in eighths
• 4 to 5 pound whole chicken
• 1 tablespoon oil (optional)
• 1 teaspoon paprika

Details

Adapted from keyingredient.com

Preparation

Step 1

PREHEAT oven to 350°F.

SHAKE flour and 1/2 teaspoon garlic salt in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

PLACE vegetables in oven bag. Turn bag to mix vegetables with seasoned flour; push vegetables to outer edge of bag. Brush chicken with oil, if desired. Sprinkle and rub chicken with remaining garlic salt and paprika. Place chicken in center of vegetables in bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE until chicken is tender, 1 1/4 to 1 1/2 hours until meat thermometer inserted in chicken reads 180°F.