Lemon Basil Chicken with Vegetables

By DIANETHORNTON

From the Reynold's oven bags box.

Ingredients

• 1 lg. Reynold's oven bag
• 1/4 c flour
• 1/4 c fresh lemon juice
• 2 T basil
• 2 T rosemary
• 2 t grated lemon peel
• 1/2 t seasoned salt
• 2 small red potatoes, quartered
• 2 t paprika
• 4-6 lb whole roasting chicken
• 1 sm yellow squash, cut in large pieces
• 1 sm zucchini, cut in large pieces
• 1 sm red bell pepper, cut in 8 pieces

Details

Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 350˚ F.
Shake flour in oven bag
Place in large baking pan at least 2" deep
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, turning to coat, and push to sides.
Combine remaining seasonings, spoon 2 t into chicken cavity.
Sprinkle and rub remaining seasonings over entire chicken.
Place chicken in center of potatoes in bag.
Arrange squash, zucchini, and bell pepper over potatoes.
Close bag with tie, cut six 1/2" slits in top of bag.
Tuck ends of bag in pan.
Bake 1¼ - 1½ hours, or until meat thermometer in thigh reads 180℉.
Let stand in bag 10 min, remove chicken, stir vegetables and sauce, serve over chicken.