Baked Whole Chicken with Spring Vegetables

14
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

★★★★★ 1 vote

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

How to Make Baked Whole Chicken with Spring Vegetables

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.

Printable Recipe Card

About Baked Whole Chicken with Spring Vegetables

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy




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