1 Reynolds Hot Bag 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 skinless bone in chicken pieces
3 ears fresh corn on the kob — halved
1/2 pound fresh green beans — cut in pieces
1 onion — cut in eighths
Preheat grill to medium high or oven to 450 degrees F.
Open foil bag. Combine water and flour. Add to foil bag. Combine cheese and seasonings. Sprinkle half of seasoning over chicken; place in foil bag in an even layer. Combine vegetables with reamining seasoning; arrange on top of chicken.
To seal, double fold open end of foil bag. Place foil bag in a 1 inch deep pan.
To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 30 to 35 minutes in covered grill or bake 55 to 60 minutes in supporting pan in oven.
Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.