Spring Chicken
With bright herbs, potatoes, and zesty radish, this easy one-pan weeknight recipe for spring chicken bids farewell to winter.
By Yankee Magazine|Apr 07 2021|
Spring Chicken
Photo Credit: Styled and Photographed by Liz NeilyWith bright herbs and zesty radish, this easy one-pan weeknight recipe for spring chicken bids farewell to winter.
Yield:
4 servings
Ingredients
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
Instructions
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.
This looks like it was cooked I’d a Dutchoven. I’m just learning how to use mine. Was this the cooked with the lid on ? And for how long before removing to get the skin crisp? I really want to try this.
Hi there! The instructions specify to cook the chicken on top of the potatoes, uncovered, in a large ovenproof skillet. Hope this helps!
The dish that you see in the photo is a skillet, but because of the white interior and the overhead perspective, it’s understandable that you thought it was a Dutch oven. But I use my standard cast iron skillet for this.
Passover Seder main dish for sure. Can’t wait!!!!! Be well!
I have cooked this twice and it came out fabulous both times. And…I don’t cook! I just followed the recipe.
Highly recommended dish .. Just made this spring chicken and absolutely delicious … next is the Blueberry Pie .. thank you …