A whole roast chicken is one the easiest weekend meals to prepare; it's pretty hands-off, requires minimal cleanup, and usually yields plenty of leftovers for the rest of the work week. During the Winter, I keep this recipe pretty simple with potatoes and onions but once Spring has sprung, I love to add carrots, radishes, bell pepper, and even asparagus.

To season the chicken, coat it in a mixture of Dijon mustard, lemon juice, and olive oil. Place the squeezed lemon rinds inside the cavity of the chicken for even more zest. Of course, a whole chicken will take longer to cook than those delicate Spring veggies, so I always start the chicken with baby potatoes and onions.

As the chicken roasts, I add the other vegetables depending on their thickness and cook time. Carrots and radishes can take the heat but sliced bell pepper and asparagus should go nearly at the end. Serve your succulent chicken and Spring vegetables with some crusty French bread and white wine for a perfect weekend meal.