Sweet and Savory Vegetable Stuffed Chicken

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

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 Nutrition


  1. Wash chicken inside and out, discard or save innards.
  2. In bowl mix together cinnamon, tomato, orange zest, ½ 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 ½ 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.
Most Helpful

This was a fairly simple recipe and quite straight forward in its directions. I did use chicken breasts and they did get a little dry, I would suggest sticking to a full chicken or bone in breast. It also took longer for the veggies to cook than I thought it would. I removed the breasts and then let the veggies finish up. All and all a good flavored recipe.

morgainegeiser March 30, 2012

Another one of my PAC 07 choices and a great one it is! I love the smell of this cooking it was heavenly. Went over well with company and will be a keeper. I love the cinnamon and orange zest which added a whole new flavor. Thanks for this one :)

Shirl (J) 831 May 03, 2007

The aroma when this is baking is heaven, Because the contest is over I took liberties with your recipe. I used 2 skinless -boneless breasts. I stuffed the filling into a slit in each breastI made the full recipe of veggies and with all the left overs I placedt them on top of each breast - this is important to ensure the breasts stay moist while baking. I followed the rest of the recipe. The potatoes had a lovely flavor & the chicken was very delicious.Lovely Gem to find after RSC - It is a winner

Bergy March 26, 2007