One Pot Roasted Chicken and Vegetables

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

class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; text-align: justify; word-wrap: break-word;">Flavoring bundle

3 sprigs of fresh rosemary

2 slices of lemon

piece of whole lemon grass

2 slivers of vidalia onions

Instructions

1. 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.
2. Surround the chicken with all the vegetables.
3. 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.
4. Place the Preheat oven to 400 degrees F and cook for 10-15 minutes.
5. Reduce the temperature to 350 degrees F and roast continue roasting for 20 minutes per pound.
6. Carve the chicken and serve it with the roasted veggies.

Read More>>One Pot Roasted Chicken and Vegetables@thegardeningcook

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