Rosemary and Basil Chicken

Rosemary and Basil Chicken

  • Course: Main Dish

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  • 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


Step 1

PREHEAT oven to 350°F.

Step 2

SHAKE flour in Reynolds Oven Bag; place in 13x9-inch baking pan.

Step 3

MIX seasonings. Add 1 tablespoon to bag; squeeze to blend with flour.

Step 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.

Step 5

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

Step 6

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.