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


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


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.

About this Recipe

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