Cooking Instructions

1. SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep.  Add lemon juice, 1 tablespoon each basil and rosemary, 1 teaspoon lemon peel and 1/4 teaspoon seasoned salt to bag.  Squeeze bag to blend in flour.
2. ADD potatoes to oven bag. Turn bag to coat potatoes with seasonings.  Push potatoes to sides of bag.  Combine remaining seasonings; spoon 2 teaspoons 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.
3. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.  Tuck ends of bag in pan.
4. BAKE 1 1/4 to 1 1/2 hours or until meat thermometer inserted in thickest part of thigh not touching the bone reads 180ºF.   Let stand in oven bag 10 minutes; remove chicken from bag.  Stir vegetables and sauce; serve over chicken.
5. REYNOLDS KITCHENS TIP:
6. Substitute 4 large (about 1 1/2 pounds) boneless, skinless chicken breast halves for the whole chicken.    Bake 35 to 40 minutes or until meat thermometer reads 170ºF.  This shorter baking time will result in crisper vegetables than when baking whole the chicken.