Rosemary and Basil Chicken


Reynolds® Oven Bag, Large Size

1 tablespoons flour

1 tablespoon dried rosemary leaves

1 tablespoon basil leaves

1 tablespoon seasoned salt

1 teaspoon pepper

1 tablespoon melted butter

5 to 7 pound whole roasting chicken, rinsed & patted dry


  1. BAKE 1 1/4 - 1 1/2 hours or until meat thermometer inserted in thickest part of thigh not touching bone reads 180°F. Let stand 10 minutes; slice and serve.


  1. PREHEAT oven to 350°F.
  2. SHAKE flour in Reynolds Oven Bag; place in 13x9-inch baking pan.
  3. MIX seasonings. Add 1 tablespoon to bag; squeeze to blend with flour.
  4. BRUSH chicken with melted butter. Sprinkle 1 tablespoon of seasoning mixture in cavity. Sprinkle and rub remaining seasoning mixture all over chicken. Add to bag.
  5. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.