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.


★★★★★ 1 vote

15 Min
50 Min


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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

How to Make Baked Whole Chicken with Spring Vegetables


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

Printable Recipe Card

About Baked Whole Chicken with Spring Vegetables

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

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