1 Reynolds Oven Bag, large size (14X20)
2 TBS. flour
1 envelope golden onion soup mix
1 c. water
3 medium carrots, cut in chunks
2 medium potatoes, cut in wedges
1 medium green pepper, cubed
6 chicken pieces, skin removed
Seasoned salt, pepper
Preheat oven to 350. Shake flour in Oven bag - place in a 9X13 pan. Add onion soup mix and water to oven bag. Squeeze oven bag to blend in flour. Add carrots, potatoes, and green pepper. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to oven bag. Arrange chicken and vegetables in an even layer in oven bag.
Close bag with nylon tie; cut 6 - ½” slits in top. Bake 55-60 minutes or until chicken is tender.
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