easy roasted chicken dinner

thanksgiving-dinner-007

{{ easy roasted chicken dinner }}

easy and delicious.

…….

1 Reynolds® oven Bag, large size

1 tablespoon flour ( I use coconut flour or almond meal )
1 teaspoon garlic salt, divided
1 pound baby red potatoes, quartered
8 oz. carrots, peeled
2 stalks celery, cut in ½-inch slices
1 onion, quartered
4 to 5 pound whole chicken roaster
1 tablespoon olive oil
1 teaspoon paprika

…….

Preheat oven to 350°F.

Shake flour and ½ teaspoon garlic salt in Reynolds® oven Bag; place in a 13x9x2-inch or larger baking pan.

Place vegetables in oven bag. Turn bag to mix vegetables with seasoned flour; push vegetables to outer edge of bag. Brush chicken with oil, if desired. Sprinkle and rub chicken with remaining garlic salt and paprika.

Place chicken in center of vegetables in bag.

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 chicken is tender.

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