Preheat oven to 350. Shake flour in Reynolds Oven Bag. Place in a roasting pan at least 2 inches deep. Add vegetables to oven bag. Brush chickens with oil and sprinkle with seasoned salt and pepper. Place chickens in oven bag on top of vegetables. Close oven bag with nylon tie. Cut six ½ inch slits in top of bag. Tuck ends of bag in pan. Bake 1 ¾ to 2 hours or until meat thermometer inserted in thickest part of thigh not touching the bone reads 180. Let sit for 10 minutes before serving.