Sweet and Savory Vegetable Stuffed Chicken |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is a recipe that comes from the lovely ingredients Tigerduck gave us for RSC #9. As a result my family enjoyed a vegetable stuffed chicken instead of stuffing with bread. A side of roasted potatoes cooked together with the chicken added to the ease of this recipe, as I am for easy peasy recipes after working all day. Ingredients:
3 large white potatoes, cut into wedges (or 4 med) |
4 ounces baby carrots |
1 (3 -4 lb) roasting chickens |
1 large white onion, cut in 1/4-inch slices |
1 whole tomato, quartered |
1/2 teaspoon cinnamon |
2 teaspoons orange zest |
1 tablespoon butter |
1/2 cup water |
1 teaspoon salt |
1 teaspoon garlic powder |
1 teaspoon lemon pepper, spice |
Directions:
1. Wash chicken inside and out, discard or save innards.
2. In bowl mix together cinnamon, tomato, orange zest, 1/2 of onion slices, and baby carrots.
3. In fry pan melt butter and sauté above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm, slightly softened.
4. Stuff chicken with sautéed veggies, place in roasting pan.
5. Arrange potato wedges around chicken.
6. Place remaining onion slices on top of potatoes.
7. Add 1/2 cup water to pan.
8. Sprinkle salt, garlic powder and lemon pepper spice over chicken and potatoes.
9. Place in oven, cover with foil, cook 350°F for 75 minutes.
10. Check for doneness, time may need adjustment (see note).
11. Take foil off last 15 minutes to brown skin.
12. NOTE: I use a propane oven and propane burns higher than a gas or electric oven. I usually start checking at the 60 minute time when cooking and.
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