Paprika-Roasted Chicken, Potatoes, and Radishes With Salsa Verde

Ingredients for Paprika-Roasted Chicken, Potatoes, and Radishes With Salsa Verde

• 50g mayonnaise

• 1/2 teaspoons freshly ground black pepper

• 1/2 teaspoons paprika

• 4 garlic cloves, finely chopped, divided

• 2 teaspoons kosher salt, divided

• 1 (4–2.0kg) whole chicken

• 450g golden new potatoes, quartered

• 2 bunches radishes (about 18 radishes), halved, greens reserved, trimmed, rinsed

• 3/4 cup coriander leaves with tender stems

• 3/4 cup parsley leaves with tender stems

• 160ml extra-virgin olive oil

• 1 tablespoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

Place rack in middle of oven; preheat to 218°C. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 teaspoons 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 tablespoons 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 204°C. 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 74°C, 18–20 minutes more.

Meanwhile, pulse coriander, parsley, oil, lemon zest, lemon juice, 350ml radish tops, 1 tablespoon water, and remaining 2 garlic cloves and 1/2 teaspoons 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.

Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.