baked whole chicken with spring vegetables
(1 rating)
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 rating)
yield
4 serving(s)
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For baked whole chicken with spring vegetables
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4 lbwhole chicken
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1/2 lbfingerling potatoes
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1 mdyellow onion, cut into wedges
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12 mdradishes, cleaned, and quartered
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2 mdlemons, squeezed
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2 Tbspdijon mustard
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1 Tbspolive oil, extra virgin
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1 tspground lemon pepper
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1 tspsalt, kosher variety
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1 cfresh chicken stock, not broth
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8baby carrots, peeled and cleaned
How To Make baked whole chicken with spring vegetables
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1Brine the chicken.
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2Chef’s Note: Brining helps to keep the chicken moist.
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3Gather your ingredients.
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4Place a rack in the middle position, and then preheat the oven to 425f (218c).
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5Add the veggies to an oven-safe dish.
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6Mix the Dijon mustard with the lemon juice, salt, pepper, lemon pepper, and olive oil.
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7Chef’s Note: Take the squeezed lemons and put them into the chicken cavity.
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8Place the chicken on top of the veggies.
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9Drizzle the chicken with the Dijon mixture.
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10Add the chicken stock to the dish.
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11Place the chicken into the preheated oven.
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12Bake until the internal temperature of the chicken reaches 165f (74c).
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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.
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14Remove from oven and serve. Enjoy.
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15Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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