Ina Garten Roast Chicken with Radishes

Ina Garten roast chicken with radishes takes 1 hour 30 minutes and one 4-pound chicken, lemon and heirloom radishes to make a juicy, golden dinner. Save this easy make-ahead roast chicken dinner for Sunday supper, family dinner or date night, because it's a simple one-pan recipe.

Pat the chicken completely dry before you brush it with melted butter, because dry skin is what turns crisp and golden in a 425°F oven. Skip it and the skin steams, so you get pale, rubbery skin instead of that crackly finish.

Ina Garten first tasted this dish at the table of a very chic Frenchwoman, and she never forgot how Parisian and elegant it felt for something so simple and earthy. The twist is that the radishes roast right in the pan under the chicken, turning mellow and tender while they soak up the buttery juices.

Source: Cooking for Jeffrey (2016)

Ina Garten Roast Chicken with Radishes

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

650

kcal

A whole chicken roasts over a bed of radishes until the skin is crisp and the meat stays juicy. The radishes turn soft and sweet in the pan juices, so every plate gets a built-in sauce.

Ingredients

• 1 (4- to 4 1/2-pound) roasting chicken, such as Bell and Evans
  

• Kosher salt and freshly ground black pepper
  

• 1 lemon, quartered
  

• 6 sprigs fresh thyme
  

• 1 1/2 pounds radishes, preferably mixed heirloom, trimmed and scrubbed
  

• 3 tablespoons unsalted butter, melted
  

Directions

• Preheat the oven: Preheat the oven to 425°F. That way it is fully hot by the time the chicken goes in.
• Stuff the chicken: Place the 4 to 4 1/2-pound chicken breast side up in a roasting pan or ceramic dish just large enough for the chicken and radishes. Sprinkle the cavity with kosher salt and pepper, then tuck in the quartered lemon and 6 sprigs of thyme.
• Tie and add radishes: Tie the legs together with kitchen string and tuck the wings under the body. Cut any larger radishes in half so they are all about the same size, then arrange the 1 1/2 pounds of radishes around the chicken.
• Dry and butter: Pat the chicken dry with paper towels, then brush the chicken and radishes all over with 3 tablespoons melted butter. Sprinkle both generously with salt and pepper.
• Roast the chicken: Roast for 1 hour and 15 minutes. It is done when the juices run clear as you cut between the leg and thigh.
• Rest and carve: Cover the pan with aluminum foil and let it sit at room temperature for 15 minutes. Then carve the chicken and serve it with the radishes and pan juices.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Regency butcher's twine, 500 ft, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make roast chicken with radishes ahead of time?

Yes, you can assemble the whole dish, cover it and refrigerate it for up to a day. Brush it with the melted butter and roast it just before serving, so the skin gets crisp.

What do roasted radishes taste like?

Roasting takes away the sharp, peppery bite, so the radishes turn mellow, tender and slightly sweet. They taste a bit like roasted turnips, only milder, and they soak up the butter and chicken juices.

Can I use a different herb instead of thyme?

Rosemary or tarragon both work in the cavity, since they pair well with lemon and chicken. Use a little less rosemary because it is stronger, and keep the amount of salt the same.

How do I know when the chicken is cooked through?

Cut between the leg and thigh and check that the juices run clear, not pink. An instant-read thermometer in the thickest part of the thigh should read 165°F, which takes the guesswork out.

What is the most common mistake with roast chicken?

Carving it right out of the oven is the big one, because the juices run out onto the board and the meat dries out. Letting it rest for 15 minutes under foil keeps the meat juicy.