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Categories:
white potatoes carrots roasting chickens white onion tomato cinnamon orange zest butter water salt garlic lemon pepper
Viewed: 16 - Published at: 5 years agoIngredients
- 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
Method
- Wash chicken inside and out, discard or save innards.
- In bowl mix together cinnamon, tomato, orange zest, 1/2 of onion slices, and baby carrots.
- In fry pan melt butter and saute above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm, slightly softened.
- Stuff chicken with sauteed veggies, place in roasting pan.
- Arrange potato wedges around chicken.
- Place remaining onion slices on top of potatoes.
- Add 1/2 cup water to pan.
- Sprinkle salt, garlic powder and lemon pepper spice over chicken and potatoes.
- Place in oven, cover with foil, cook 350°F for 75 minutes.
- Check for doneness, time may need adjustment (see note).
- Take foil off last 15 minutes to brown skin.
- 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.
