Paprika-Roasted Chicken, Potatoes, and Radishes With Salsa Verde
3.4
(8)
This recipe is part of our Spring Grocery Bag Menu featuring 5 easy weeknight dinners made from 1 grocery bag of ingredients.
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde—a wasteless recipe made using radish tops—adds freshness to the dish. If you are following our Spring Grocery Bag Menu, reserve 3 radishes for the Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad and 3 radishes for the Chickpea Salad Sandwich With Creamy Carrot-Radish Slaw.
To substitute radish tops in the salsa verde, use an additional 1/2 cup parsley and 1/2 cup cilantro.
Recipe information
Total Time
1 hour, 40 minutes
Yield
Serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
Step 4
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.
Step 5
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.
Step 6
Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
Do Ahead
Step 7
Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.
Recipe notes
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