After my blog post a couple weeks ago where I roasted asparagus (with tilapia), a good friend reached out to me to rave about roasting vegetables.
During our back and forth, she mentioned that one of her newly discovered favorites was roasted radishes. The idea intrigued me, as did her description of their taste as “so sweet and caramely.”
I made a mental note to try it at some vague point in the future, but I admit I didn’t immediately go out and seek a recipe or even just put radishes on my grocery list. And yet, just a few days later I was scrolling Twitter when I found a sheet pan recipe from Epicurious that included roasted potatoes, and yes, radishes.
Even better, it combined them with a roast chicken and my list of sheet pan roast chicken recipes has been growing, and I hadn’t yet made one. And, if that all wasn’t enough, the food was flavored with a simple sauce that was mostly paprika, garlic, and mayonnaise.
I decided right then it’d be my next blog post.
It was perhaps a bit ambitious to make it on a weeknight, but I was determined. And if I’m honest, it still wasn’t that bad. It would have been better if the timing listed in the recipe was enough to be safe that the chicken was cooked through instead of an additional 10 to 15 minutes. But otherwise, there was a lot of down time between steps, enough that I could do dishes, even.
And the end result couldn’t have tasted better. The chicken was perfect; the potatoes sufficiently roasted; and the radishes — wow, they just burst with flavor and juices. It was an amazing combination, made better by the addition of a simple salsa verde that used up the radish greens.
I can say I’ll be returning to roast radishes, and this recipe, again.
Here’s what I did, tweaking the recipe a bit:
- 1 whole chicken
- ½ c. mayonnaise,
- 1 T. paprika (smoked if possible),
- 4 cloves garlic, divided
- Salt and pepper, to taste
- 1 lb. golden potatoes, cut into fourths or eighths
- 2 bunches radishes, halved, reserving greens
- 1 bunch cilantro, with tender stems
- 1 bunch parsley, with tender stems
- ⅔ c. olive oil
- Zest from 1 lemon
- Juice from 1 lemon
Place oven rack in the middle of the oven, and heat to 425 degrees.
In a small bowl, combine the mayonnaise, paprika, half the garlic cloves, and salt and pepper. Once mixed, move 2 to 3 T. of the mix into a large bowl (it will ultimately be mixed with the vegetables so bigger bowls are better).
Pat the inside and outside of the chicken dry. Place on a large sheet pan with rimmed edges. Coat the mayonnaise mix from the small bowl under the skin of the chicken and outside it, including on legs. Tie together the legs with kitchen twine.
Bake the chicken for about 25 minutes.
Meanwhile, prepare the vegetables. Toss the potatoes and radishes with the reserved mayonnaise mixture in the large bowl.
After 25 minutes, reduce the oven temperature to 400 degrees, and remove the chicken from oven. In a single layer, add the potatoes and radishes to the pan around the chicken.
Continue to bake for another 20 to 25 minutes, or until the chicken is cooked through.
Meanwhile, in a blender, mix together the parsley, cilantro, radish leaves, olive oil, lemon zest, and lemon juice, the remaining garlic cloves, and salt and pepper. Blend until coarsely chopped.
Once chicken is cooked through, transfer it to a cutting board and let cool for 15 minutes before carving. Serve the chicken with the roasted vegetables and salsa verde, and enjoy!