BAKED WHOLE CHICKEN WITH SPRING VEGETABLES

Baked Whole Chicken with Spring Vegetables image

Provided by Andy Anderson !

Categories Chicken

Time 1h5m

Number Of Ingredients 11

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

Steps:

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.