LEMON BASIL CHICKEN WITH VEGETABLES

1 Reynolds® Oven Bag, Large Size
1/4 cup flour
1/4 cup fresh lemon juice
2 tablespoons each dried basil and rosemary, divided
2 teaspoons grated lemon peel, divided
1/2 teaspoons seasoned salt, divided
2 teaspoons paprika
2 small red potatoes, quartered
6 to 7 pound whole chicken
2 tablespoons butter, melted and divided
1 small zucchini, sliced 1-inch thick
1 small yellow squash, sliced 1-inch thick
1 small red bell pepper, cut in 8 pieces

Preheat oven to 350 degrees F.

Shake flour in Reynolds Oven Bag; place in 9x13x2-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.

Add potatoes to oven bag. Turn bag to coat potatoes. Push potatoes to sides of bag. Combine remaining seasonings; spoon 2 teaspoons into chicken cavity. Sprinkle and rub remaining seasonings over entire chicken. Place chicken in bag in center of potatoes. Arrange zucchini, squash and bell pepper over potatoes.

Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

Bake 1 1/4 to 1 1/2 hours or until meat thermometer inserted in thickest part of thigh reads 180ºF. To serve, remove chicken from oven bag. Stir sauce and serve over chicken and vegetables.

REYNOLDS KITCHENS TIP: To reduce fat and calories, remove skin from chicken before eating.

Number of Servings: 5-6