Sweet And Savory Vegetable Stuffed Chicken - cooking recipe

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

Preparation

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\u00b0F 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.