Recipe: Pesto Chicken (whole chicken with red potatoes using an oven cooking bag)

PESTO CHICKEN

1 Reynolds Oven Bag, Large Size
2 tablespoon flour
1/2 cup canned chicken broth
1/2 cup pesto
1/2 teaspoon lemon pepper
5 to 7 pound whole roasting chicken
3 medium red potatoes, cut in quarters
1 red bell pepper, seeded and cut in 8 pieces

Preheat oven to 350 degrees F. Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

Add chicken broth, 2 tablespoon of pesto and lemon pepper to oven bag. Squeeze oven bag to blend in flour.

Loosen skin of chicken over breast area by slipping your fingers or a knife under the skin. Spread remaining pesto over breast area under the skin. Tuck the wings under the chicken and place chicken in oven bag. Arrange vegetables around chicken in an even layer in oven bag. Close oven bag with nylon tie; cut six 1/2-inch slits in top.

Bake until chicken is tender 1 1/4 to 1 1/2 hours.

Servings: 6-9
Source: Reynolds Kitchens