#595 - Roasted Chicken Dinner

(by Shirley McNevich)

1 Reynolds oven bag (large size - 14" x 20")
1 TBSP flour
1 tsp. garlic salt
1lb. baby red potatoes (washed)
1 - 8oz. package peeled baby carrots
2 stalks celery (chopped)
1 medium onion (chopped)
1 - 4lb. or 5lb. whole chicken
1 tsp. paprika
2 tsp. salt
1 tsp. pepper
1/2 cup water

Preheat oven to 350 degrees. Open the oven bag. In a bowl add the flour, 1 tsp. paprika, 1 tsp. garlic salt, 2 tsp. salt, 1 tsp. pepper--stir with a spoon. Place oven bag in a 9 x 13 baking dish. Open the end of the bag and spray the inside with Pam. Add the carrots, celery, onion and potatoes to the bag. Sprinkle some of the spice mixture over all of the vegetables. Spray the chicken with Pam and place it carefully inside the bag in the center of the vegetables. Sprinkle the rest of the spice mixture on the chicken and rub where necessary to make it stick. Carefully pour the 1/2 cup water into the bottom of the bag. Close the oven bag with the tie provided in the oven bag box. Use a sharp knife to poke 6 slits in the top of the bag--YOU MUST MAKE SLITS or the bag will burst. Bake at 350 degrees for 90 minutes or until tender.