Ingredients
- Chicken and Vegetables:
- 1 large 6 pound roasting chicken
- 2 crisp apples quartered
- 1 big Vidalia onion cut into chunks
- 6-8 baby sweet peppers
- ¾ pound of baby potatoes
- 6 small carrots cut into pieces
- 1 large onion cut into large pieces
- 1½ tbsp whole cardomom pods
- 1 tbsp seasoned salt
- cracked black pepper
- Flavoring bundle
- 3 sprigs of fresh rosemary
- 2 slices of lemon
- piece of whole lemon grass
- 2 slivers of vidalia onions
Instructions
- Preheat the oven to 400º Place the chicken in a large oven proof baking pan. Tie the legs of the chicken together with cooking twine. Season liberally with seasoned salt and cracked black pepper.
- Surround the chicken with all the vegetables.
- Tie the pieces of the flavoring bundle together with cooking twine and place the bundle near the cavity area of the chicken. Sprinkle the cardomom seeds over the vegetables.
- Place the Preheat oven to 400 degrees F and cook for 10-15 minutes.
- Reduce the temperature to 350 degrees F and roast continue roasting for 20 minutes per pound.
- Carve the chicken and serve it with the roasted veggies.
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