Herbed Chicken In A Bag

1 tbsp flour
2 small onions, quartered
2 celery ribs, coarsly chopped
1 whole chicken
salt and pepper
1 tsp dried thyme
1/2 tsp rosemary, crumbled
1/2 tsp sage, crushed

Preheat oven to 325F. Shake flour in a 10x16" oven cooking bag. Place in a 13x9" dish. Scatter onions and celery in bottom of bag. Season chicken cavity with salt and pepper. Place in bag on top of veggies. Combine butter, thyme, rosemary and sage in a small bowl. Brush chicken with herbed butter. Close bag with a nylon tie. Make 6 1/2" slits in top of bag for steam to escape. Bake 50 minutes or until juices run clear.