Oven Bag - Lemon Basil Chicken w Vegetables

By S. Danford

Ingredients

• 1 Reynolds Large Oven bag
• 1/4 cup flour
• 1/4 cup fresh lemon juice
• 2 T EACH dried rosemary and basil, divided
• 1/2 t grated lemon peel, divided
• 1/2 t seasoned salt, divided
• 2 small red potatoes, quartered
• 2 t paprika
• 4-6 lb whole roasting chicken
• 1 small yellow squash, cut in large pieces
• 1 small red bell pepper, cut in 8 pieces

Preparation

Step 1

Preheat oven to 350
Shake flour in Reynolds bag. Place in 13x9 baking pan.
Add lemon juice, 1 T each basil and rosemary, 1 t lemon peel, and 1/4 t seasoned salt to bag. Squeeze bag to blend in flour.
Add potatoes to bag. Turn bag to coat potatoes. Push potatoes to sides of bag.
Combine remaining seasonings; spoon 2 t into chicken cavity.
Sprinkle and rub remaining seasonings over entire chicken. Place in center of potatoes in bag.
Arrange squash, zucchini, and bell pepper over potatoes.
Close oven bag with nylon tie. Cut 6 1/2 inch slits in top. Tuck ends of the bag in pan.
Bake 1.5 hours or until meat thermometer inserted in thickest part of thigh not touching the bone reads 180 degrees.