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Roast Chicken with Radishes and Scallions

Roast Chicken with Radishes and Scallions
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This simple roast chicken recipe features tender, juicy chicken with crispy skin, accompanied by flavorful roasted radishes and scallions. It’s a perfect meal for a weeknight dinner or a special occasion.

Ingredients

Scale
  • 1 (3 1/2-pound) whole chicken
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound radishes, trimmed and halved
  • 1 bunch scallions, trimmed and cut into 1-inch pieces
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Pat the chicken dry with paper towels. Rub the chicken with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
  3. Place the chicken in a large roasting pan.
  4. In a medium bowl, toss the radishes and scallions with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  5. Arrange the radishes and scallions around the chicken in the roasting pan.
  6. Roast for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C) and the chicken skin is golden brown and crispy.
  7. Remove the chicken from the oven and let it rest for 10 minutes before carving.
  8. While the chicken rests, toss the roasted vegetables with fresh lemon juice.
  9. Serve the carved chicken with the roasted radishes and scallions.

Notes

  • For extra flavor, stuff the chicken cavity with lemon halves or fresh herbs like thyme or rosemary.
  • If the vegetables are browning too quickly, you can cover them loosely with foil.
  • Leftover roast chicken can be used in sandwiches, salads, or soups.

Nutrition

Find it online: https://kitchenpivot.com/roast-chicken-with-radishes-and-scallions/