This might seem like an unlikely combination – but it is one of my favorite fall meals! Cooked radishes are common in french cooking, and they are completely different when cooked. They take on a mellow flavor and texture. Try adding to Asian soups and stir-fries as well as this chicken dish. I always look forward to the fall radishes in our CSA – their extra time in the ground makes them much bigger and more richly colored then the earlier delicate radishes. This is such an easy dinner to make, I’d serve it with a side of greens or your favorite grain if you have time.
Try to find a whole pasture raised chicken – it’s worth it! This came from our friends at Autumn’s Harvest Farm, and the leftovers will be made in to soup and then Homemade Chicken Stock. A lot of our pick-up sites stock local pasture raised meats, so it’s really easy to pick one up with your CSA Share! My favorite method for roasting chicken is Thomas Keller’s high temperature roast. The chicken is just seasoned with salt and pepper, and roasted at a high oven temp. This seals in the juices and makes the skin crispy. If you have a method you prefer, use that and add the radishes in the bottom of the pan.
If using bunched red radishes, leave the radishes whole, and remove the tops and bottoms. For longer radishes like Shunkyo, remove the tops and bottoms and slice in half or in big chunks. Then season the chicken, the USDA no longer recommends rinsing chicken, so simply remove the chicken from it’s wrapper and pat very dry with paper towels. (this helps the chicken roast and brown, instead of steam) I like to mix the salt and pepper in a small bowl and then generously season the chicken, this way I’m not running back and forth to the sink washing my hands and disinfecting everything. I also tie the chicken up so the legs and wings are tucked in – it’s not exactly trussing, but you can go for it if you like!
Place the chicken in a roasting pan or cast iron skillet and scatter the radishes around. Roast for 60 -70 minutes depending on the size of your bird, until an instant read thermometer in the thickest part of the thigh reads 165°F. Let rest, and slice.
Roast Chicken with Radishes
1 4 – 5 lb chicken
1 bunch radishes or 3 cups radish chunks, leaves, tops, and bottoms removed
salt + pepper
Preheat oven to 425°F. Thoroughly dry a room temperature chicken. Season inside with salt and pepper, then use cooking twine to truss the chicken. Place the middle of the twine at the neck, and bring the ends forward tucking in the wings. Cross at the legs and tie tightly. Season outside of the chicken with lots of salt and pepper.
Bake for 60 – 70 minutes (10 or so minutes more for a larger bird), until chicken reaches internal temp of 165F or juices run clear. Turn radishes over halfway through cooking.