baked whole chicken with spring vegetables

★★★★★ 1 Review
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

serves 4
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For baked whole chicken with spring vegetables

  • 4 lb
    whole chicken
  • 1/2 lb
    fingerling potatoes
  • 1 md
    yellow onion, cut into wedges
  • 12 md
    radishes, cleaned, and quartered
  • 2 md
    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
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How To Make baked whole chicken with spring vegetables

  • 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.
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