Roasted Chicken with Vegetables

From Jana's Blog:

Here is a way to make a yummy roasted meal that is really easy using Reynold’s large oven bags. I swear by these because they are easy, make the food delicious, and they make for easy clean up.

Roasted Chicken with Vegetables

One 3-4 pound whole chicken

Vegetable Oil or melted butter

salt

pepper

garlic salt

Paprika

One large oven bag

1 Tablespoon Flour

carrots pealed and cut into large chunks

Potatoes scrubbed and cut into large chunks

(or any other roasting vegetables you like)
Rinse whole chicken and pat dry with paper towels. Rub with melted butter or vegetable oil and season with salt, pepper, garlic salt, and paprika. Place 1 Tbsp flour in oven bag. put chicken inside oven bag in a 9×13 pan. Add carrots and potatoes around the chicken. Close bag with the plastic tab, and cut 6 slits in bag to vent. Bake at 350 degrees for 1 1/4- 1 1/2 hours. Chicken is done when meat thermometer stuck in the thigh (not touching the bone) reads 180 degrees.

It is so easy and delicious.

The oven bags can be used for just about anything; poultry, beef, pork, fish, vegetables ( I make my thanksgiving turkeys in oven bags and they always turn out delicious). The directions for each is in the box of oven bags.