Have you roasted a whole chicken yet? It’s time.
Knowing how to confidently roast a chicken is up there on the list of essential life skills — you know the one — The Things A Person Should Know. (You don’t know this list? Uh oh. That’s the first thing on the list — know about the list. …You’ll catch up.)
Actually, knowing how to roast a chicken is right up there with knowing how to launder your own clothes, fix a clogged shower drain, tip appropriately — in fact, pulling a beautifully bronzed, crisp-skinned, whole chicken out of your oven is probably less important than remembering to schedule your own dentist appointments, but, one could argue, more important than proper eyebrow care. (I see your perfectly-sculpted eyebrow raise, missy — I stand by that statement.)
The great thing about a classic roasted chicken is that, though it looks involved and sophisticated, it’s actually quite simple (and relatively hands-free), so roasting a whole bird is as appropriate for Sunday dinner (or a special Mother’s Day feast!) as it is for the weeknight hustle.
So let’s get roasting! Springtime is the perfect season to toss a chicken in the oven and play around with bright flavor combinations, like creamy new potatoes, crisp radishes, and a vibrant, herby vinaigrette.
Get out there! Have no fear! Snag yourself a (local! free-range!) bird, a mess of herbs, and a fat bunch of radishes, and you’re halfway to dinnertime perfection.
In partnership with Draper Valley Farms. All opinions are my own. Thanks for supporting the brands that support Dunk & Crumble!
Roasted Spring Chicken with Radishes & Potatoes (& Green Vinaigrette)
I like to look for organic or free-range birds for roasting. Draper Valley Farms raise chickens in Washington and Oregon, and it’s nice to know the meat I serve my family is antibiotic- and GMO-free. I love the flavor and creaminess of baby Yukon gold potatoes, but red creamers will work, too.
Ingredients:
For chicken & veg:
- 2 lbs small Yukon gold potatoes, cut in half (leave them whole if they’re really small – you want about 1 1/2-inch pieces)
- 2 bunches radishes, greens removed, sliced in half (or left whole if very small!)
- 1/2 cup extra virgin olive oil
- kosher salt and ground black pepper
- 1 whole roasting chicken (3-5 lbs)
- 1 lemon, halved
- 1 bunch fresh thyme
For vinaigrette:
- 1 bunch fresh chives
- 1 bunch fresh cilantro, tough stems removed
- 1 tablespoon Dijon mustard
- 1/4 cup white wine or champagne vinegar
- 1/2 cup extra virgin olive oil
- kosher salt and ground black pepper
Directions:
Preheat the oven to 425 degrees F, with a rack in the center position.
Toss the potatoes and radishes on a sheet pan with the olive oil and a big pinch each of salt and pepper. Spread the vegetables in an even layer on the pan.
Remove the little “goody bag” (with the neck and gizzards) from inside the chicken, and either discard or save it to make stock. Use a sharp knife to trim the chicken of any excess fat in and around the cavity. Liberally salt and pepper the chicken both inside and out. Stuff the cavity with the lemon halves and thyme. Place the chicken, breast side up, in the center of the pan, on top of the potatoes and radishes. Tie the legs together tightly with butcher’s twine and tuck the wings under the body of the chicken. Drizzle and rub an extra bit of olive oil over the chicken skin.
Roast the chicken and vegetables until an instant-read thermometer inserted in the thigh registers 165 degrees F, and the juices run clear when you pierce the thickest part of the thigh, about 60 minutes. If the potatoes and/or radishes look to be overbrowning, remove them from the pan with a spatula and set them aside until you’re ready to serve.
While the chicken cooks, make the vinaigrette: in a blender or food processor, blitz the chives, cilantro, Dijon, vinegar, and a pinch each of salt and pepper until you get a chunky puree. Run the motor while you slowly drizzle in the olive oil until a smooth, herby dressing comes together. Taste the dressing and adjust for seasoning.
When the chicken is done, allow it to rest for 10 minutes before slicing it into pieces and serving with the potatoes, radishes, and green vinaigrette drizzled on top.