Orange Basil Roast Chicken

By Dglmedia

Ingredients

• 1 1
• Reynolds® Oven Bag, Large Size
• 1 1
• tablespoon flour
• 5 5
• to 7 pound whole roasting chicken
• 8 8
• large fresh basil leaves
• 1 1
• large orange, thinly sliced, divided
• 1 1
• medium onion, sliced
• Vegetable oil
• 1 1
• teaspoon freshly ground black pepper

Details

Servings 9

Preparation

Step 1

PREHEAT oven to 350°F.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

LOOSEN skin of chicken over breast area by slipping your fingers or a knife under the skin. Place basil leaves and 4 orange slices under the skin. Divide onion slices and remaining orange slices between cavity of chicken and bottom of oven bag. Tuck the wings under the chicken and tie legs together, if desired. Brush chicken with vegetable oil; sprinkle with pepper. Place chicken in oven bag on top of onion and orange slices.

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

BAKE 1 1/4 to 1 1/2 hours, until chicken is tender and meat thermometer reads 180°F. For easy slicing, let stand in oven bag 10 minutes.

Nutrition per 3 oz. cooked serving including skin:/i

Number of Servings: 9-12

Nutrition Information:
(Per Serving) calories 250
grams fat 14
% calories from fat 52
milligrams cholesterol 70
milligrams sodium 70
grams carbohydrates 6
grams fiber 1
grams protein 23
grams sugar 2