Baked Whole Chicken with Spring Vegetables

Andy Anderson !


I played around with this today. Tried a few chickens, and this is what I came up with.

It's an easy recipe that produces brilliant tastes.

So, you ready... let's get into the kitchen.

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★★★★★ 1 vote
15 Min
50 Min


4 lb
whole chicken
1/2 lb
fingerling potatoes
1 medium
yellow onion, cut into wedges
12 medium
radishes, cleaned, and quartered
2 medium
lemons, squeezed
2 Tbsp
dijon mustard
1 Tbsp
olive oil, extra virgin
1 tsp
ground lemon pepper
1 tsp
salt, kosher variety
1 c
fresh chicken stock, not broth
baby carrots, peeled and cleaned


Step 1 Direction Photo

1Brine the chicken.

Step 2 Direction Photo

2Chef’s Note: Brining helps to keep the chicken moist.

Step 3 Direction Photo

3Gather your ingredients.

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4Place a rack in the middle position, and then preheat the oven to 425f (218c).

Step 5 Direction Photo

5Add the veggies to an oven-safe dish.

Step 6 Direction Photo

6Mix the Dijon mustard with the lemon juice, salt, pepper, lemon pepper, and olive oil.

Step 7 Direction Photo

7Chef’s Note: Take the squeezed lemons and put them into the chicken cavity.

Step 8 Direction Photo

8Place the chicken on top of the veggies.

Step 9 Direction Photo

9Drizzle the chicken with the Dijon mixture.

Step 10 Direction Photo

10Add the chicken stock to the dish.

Step 11 Direction Photo

11Place the chicken into the preheated oven.

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12Bake until the internal temperature of the chicken reaches 165f (74c).

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13Chef's Note: Actual cooking time will vary with the accuracy of your oven. In my case it took about an hour to reach the desired temperature.

Step 14 Direction Photo

14Remove from oven and serve. Enjoy.

Step 15 Direction Photo

15Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Collections: Spring Recipes, Fresh Finds
Other Tag: Quick & Easy