With bright herbs, potatoes, and zesty radish, this easy one-pan weeknight recipe bids farewell to winter.
By Yankee Magazine
Apr 07 2021
Spring ChickenPhoto Credit : Styled and Photographed by Liz Neily
With bright herbs and zesty radish, this easy one-pan weeknight recipe bids farewell to winter.
1 1/2 pounds small fingerling potatoes
1 large head garlic, halved crosswise
1 lemon, halved crosswise
1 3- or 4-pound chicken, giblets removed, skin patted dry
2 1/2 teaspoons kosher salt
Freshly ground black pepper, to taste
1/3 cup olive oil
1/2 cup chopped fresh herbs (for example: parsley, chives, and marjoram)
1/4 cup thinly sliced radishes
Preheat the oven to 450° and set a rack to the lower third position. Arrange potatoes in a large ovenproof skillet, then tuck the garlic and lemon halves among the potatoes.
Use a sharp knife to cut between each of the chicken’s thighs (the spot where the leg meets the body). Splay the legs open so that the thighs lie flat. Sprinkle the chicken all over with kosher salt and black pepper. Arrange the chicken atop the potatoes, then drizzle everything with olive oil, lightly rubbing the oil into the chicken’s skin.
Roast the bird for 40 minutes, then baste with the pan juices. Continue roasting until the skin is crisp and browned, the juices run clear, and a thermometer inserted into the thigh reads 165°, 8 to 12 minutes longer. Use tongs to remove the chicken and set it on a cutting board to rest for about 15 minutes.
Let the potatoes rest for 5 minutes, then sprinkle with all but a handful of the herbs and all of the radish slices. Stir to coat. Return the chicken to the skillet and sprinkle with the remaining herbs. Serve warm.