| 1 | Reynolds Hot Bag Foil Bag, Large |
| 1/4 c | Water |
| 1 | Tbls. flour |
| 1/2 c | Grated Parmesan cheese |
| 2 tsp. | Garlic salt |
| 1 tsp. | Paprika |
| 1/2 tsp. | Pepper (optional) |
| 9 | Bone-in skinless chicken pieces |
| 3 | Ears fresh corn-on-the-cob, halved |
| 1/2 lb. | Fresh green beans, cut in pieces |
| 1 | Onion, cut in eighths |
PREHEAT gril to medium OR oven to 450. PLACE a Reynolds Hot Bag Foil Bag in a 1-inch deep pan
MIX water an 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.