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.
prep time15 Min
cook time50 Min
Ingredients For baked whole chicken with spring vegetables
yellow onion, cut into wedges
radishes, cleaned, and quartered
olive oil, extra virgin
ground lemon pepper
salt, kosher variety
fresh chicken stock, not broth
baby carrots, peeled and cleaned
How To Make baked whole chicken with spring vegetables
Brine the chicken.
Chef’s Note: Brining helps to keep the chicken moist.
Gather your ingredients.
Place a rack in the middle position, and then preheat the oven to 425f (218c).
Add the veggies to an oven-safe dish.
Mix the Dijon mustard with the lemon juice, salt, pepper, lemon pepper, and olive oil.
Chef’s Note: Take the squeezed lemons and put them into the chicken cavity.
Place the chicken on top of the veggies.
Drizzle the chicken with the Dijon mixture.
Add the chicken stock to the dish.
Place the chicken into the preheated oven.
Bake until the internal temperature of the chicken reaches 165f (74c).
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.
Remove from oven and serve. Enjoy.
Keep the faith, and keep cooking.
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