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The bright flavors of dill and spring onion in a light creamy sauce make this a delicious spring  dish and the baby vegetables are the perfect complement. The end result is exactly what I was looking for when I developed it. Don't turn your nose up at the  cream of mushroom soup-it's a quick way to a great sauce and since it comes in fat free versions, there's no need for guilt.

Spring Chicken
Serves 4-6

1 whole chicken-cut up
1 (10 3/4 oz.) can cream of mushroom soup
1/2 soup can milk (any fat percentage is fine)
1/4 cup snipped fresh dill
4 spring onions (with tops) sliced thinly
2 T olive oil
8 oz.  baby carrots-peeled, tops left on
8 oz. baby zucchini
8 oz. new sugar snap peas

Combine onions and dill and set aside 2 T. Stuff remaining mixture under the skin of the  chicken pieces. If the skin is stuck, use the handle of a wooden spoon and slip it between the  meat and skin to loosen it.

Heat a large oven-proof skillet on medium-high and add olive oil. Brown the chicken pieces  skin side down and turn over. Mix soup and milk well and pour over the browned chicken.  Cook in the oven, uncovered, for 30 minutes or until juices run clear.

Steam baby vegetables until crisp tender and brightly colored; about 15-20 minutes for the  carrots and 10-15 for the zucchini and peas. Keep an eye on them so they don't overcook.

Serve chicken and vegetables with the sauce and sprinkled with the remaining onions and  dill.