PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.
Provided by Katherine Sacks
Categories 30 Days of Groceries Chicken Roast Potato Radish Paprika Cilantro Lemon Juice Dinner Spring Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
- Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
- Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
- Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
- Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
- Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
- Do Ahead
- Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.
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Md Asraful shawun
[email protected]Avoid.
Jeni Sa
[email protected]Meh.
Adiya James
[email protected]Not bad.
Teresa Justason
[email protected]Delicious!
John Miller Jr.
[email protected]Will make again.
Fiory Jaso
[email protected]Loved it!
Duncan Mwendwa
[email protected]This dish was easy to make and the end result was delicious. The chicken was moist and flavorful, and the vegetables were perfectly roasted. The salsa verde was a great addition, adding a nice pop of flavor. I would definitely make this dish again.
Ana Hossain
[email protected]I found this recipe to be a bit bland. The chicken was not very flavorful and the vegetables were undercooked. The salsa verde was also not very flavorful. I would not recommend this recipe.
Jeremiah Ochoa
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. The chicken was cooked well and the vegetables were roasted to perfection. The salsa verde was also very good, but I would use less chili peppers next time.
Delia Nistor
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the chicken and vegetables, and they raved about the salsa verde. I will definitely be making this dish again.
Felix Baraka
[email protected]This recipe was easy to follow and the end result was delicious. The chicken was moist and flavorful, and the vegetables were perfectly roasted. The salsa verde was a great addition, adding a nice pop of flavor.
kitzy gustafsson
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was cooked to perfection and the vegetables were roasted to a nice caramelized finish. The salsa verde was also very good, with a nice balance of flavors.
Safi Gafar
[email protected]This dish was a hit with my family! The chicken was tender and juicy, the potatoes were crispy on the outside and fluffy on the inside, and the radishes added a nice pop of color and flavor. The salsa verde was the perfect finishing touch, adding a b