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Roast Dijon Chicken With Spring Vegetables

Use asparagus, bell peppers, or sweet peppers if you want a different variety of vegetables. Add the more delicate vegetables as the chicken is nearly finished to ensure they are not overcooked.

Roast Dijon Chicken With Spring Vegetables

From Lauren Hendrickson, YumSugar

Roast Dijon Chicken With Spring Vegetables


  1. 1 whole chicken (between 3-5 pounds, preferably), cleaned and dried
    1/2 pound of fingerling potatoes
    1 onion, chopped into wedges
    2 lemons
    2 tablespoons Dijon mustard
    1 tablespoons olive oil
    1 teaspoon lemon pepper
    1 teaspoon salt
    1/2 cup white wine
    1/2 cup chicken stock
    2 bunches of radishes, cleaned
    3 bunches of carrots, peeled and cleaned


  1. Preheat the oven to 425º F.
  2. In a large oven-safe dish, layer the potatoes and onions in the bottom.
  3. Prepare the Dijon mixture by whisking together the lemon juice, Dijon mustard, salt, pepper, lemon pepper, and olive oil in a small bowl. Save the squeezed lemons and place inside the chicken cavity.
  4. Place the chicken on top of the potatoes and onions. Coat the chicken in the Dijon mixture.
  5. Add one half of the chicken stock and white wine to the bottom of the pan. Periodically check the chicken and add more wine and chicken stock, if necessary.
  6. Cook the chicken until about three-quarters done or when the internal temperature reaches about 125º; add the carrots and radishes. Cook until the internal temperature of the chicken is 165° F.
  7. Serve with French bread and white wine.

Serves 6-8.

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