Ingredients

• 1 Reynolds Oven Bag, large size (14 x 20 inches)
• 1 tablespoon flour
• 1 (5 to 7 pound) whole roasting chicken
• 8 large fresh basil leaves
• 1 large orange, thinly sliced
• 1 medium onion, sliced
• Vegetable oil
• 1 teaspoon freshly ground black pepper

Instructions

1. Heat oven to 350 degrees F.
2. Shake flour in oven bag, then place in a 13 x 9 x 2-inch baking pan.
3. Loosen the 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.
4. Close oven bag with nylon tie; cut six 1/2-inch slits in top.
5. Bake for 1 1/4 to 1 1/2 hours or until chicken is tender.