Sweet and Savory Vegetable Stuffed Chicken

READY IN: 1hr 30mins




  • 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.