Orange Basil Roast Chicken

• 1 Reynolds® Oven Bag, Large Size


• 1 tablespoon flour


• 5 to 7 pound whole roasting chicken


• 8 large fresh basil leaves


• 1 large orange, thinly sliced, divided


• 1 medium onion, sliced


• Vegetable oil


• 1 teaspoon freshly ground black pepper

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

LOOSEN skin of chicken over breast area by slipping your fingers or a knife under the skin.Place basil leaves and 4 orange slices under the skin.Divide onion slices and remaining orange slices between cavity of chicken and bottom of oven bag.Tuck the wings under the chicken and tie legs together, if desired.Brush chicken with vegetable oil; sprinkle with pepper. Place chicken in oven bag on top of onion and orange slices.

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

BAKE 1 1/4 to 1 1/2 hours, until chicken is tender and meat thermometer reads 180°F.For easy slicing, let stand in oven bag 10 minutes.

Nutrition per 3 oz. cooked serving including skin: