Ingredients
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3 large white potatoes, cut into wedges (or 4 med)
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4 ounces baby carrots
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1 (3 -4 lb) roasting chickens
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1 large white onion, cut in 1/4-inch slices
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1/2 teaspoon cinnamon
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2 teaspoons orange zest
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1 tablespoon butter
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1/2 cup water
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1 teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon lemon pepper, spice
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1 whole tomato, quartered
Instructions
- Wash chicken inside and out, discard or save innards.
- In bowl mix together cinnamon, tomato, orange zest, ½ of onion slices, and baby carrots.
- 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.
- Stuff chicken with sautéed veggies, place in roasting pan.
- Arrange potato wedges around chicken.
- Place remaining onion slices on top of potatoes.
- Add ½ 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.