Sweet And Savory Vegetable Stuffed Chicken Recipe

Name: Sweet And Savory Vegetable Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm, slightly softened.
4
Stuff chicken with sauteed 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 350u00b0F 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.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Sweet And Savory Vegetable Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet And Savory Vegetable Stuffed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions