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Default All American Chicken and Vegetable Dinner

All American Chicken and Vegetable Dinner

1 Reynolds Hot Bags Foil Bag, large size
1/4 cup water
1 tablespoon flour
1/2 cup grated Parmesan cheese
2 teaspoons garlic salt
1 teaspoon paprika
1/2 teaspoon pepper (optional)
9 bone-in, skinless chicken pieces
3 ears fresh corn-on-the-cob, halved
1/2 pound fresh green beans, cut in pieces
1 onion, cut in eighths

Preheat grill to medium-high or oven to 450 F. Place a reynolds hot bags
foil bag in a 1-inch deep pan. Mix water and flour; add to bag. Mix
cheese and spices; sprinkle half over chicken. Place in bag in an even
layer. Mix vegetables with remaining spice mixture; arrange on top of
chicken. To seal, double fold open end of bag. To cook, slide bag onto
grill or leave in pan and place in oven. Grill 30 to 35 minutes in covered
grill or bake 55 to 60 minutes in oven. Use oven mitts and a knife to cut
bag open. Fold back top for steam to escape.

Number of Servings: 5-6

Nutrition Information: calories 261 grams fat 8 % calories from fat 29
milligrams cholesterol 83 milligrams sodium 855 grams carbohydrates 16
grams protein 31

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