Baked Whole Chicken with Spring Vegetables

Andy Anderson !

By
@ThePretentiousWichitaChef

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.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

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
8
baby carrots, peeled and cleaned

Directions Step-By-Step

1
Brine the chicken.
2
Chef’s Note: Brining helps to keep the chicken moist.
3
Gather your ingredients.
4
Place a rack in the middle position, and then preheat the oven to 425f (218c).
5
Add the veggies to an oven-safe dish.
6
Mix the Dijon mustard with the lemon juice, salt, pepper, lemon pepper, and olive oil.
7
Chef’s Note: Take the squeezed lemons and put them into the chicken cavity.
8
Place the chicken on top of the veggies.
9
Drizzle the chicken with the Dijon mixture.
10
Add the chicken stock to the dish.
11
Place the chicken into the preheated oven.
12
Bake until the internal temperature of the chicken reaches 165f (74c).
13
Chef'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.
14
Remove from oven and serve. Enjoy.
15
Keep 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