Cooking for Alan – Dinner #6 Roast Chicken with Radishes

March 17, 2018/in Main Courses/by Belinda Masters

Don’t let the radishes in this recipe for Roast Chicken with Radishes put you off, Like many other things (onions, garlic, turnips) once you roast them, they turn from peppery and pungent to slightly sweet and earthy. I happen to be a fan of radishes. Must be because my Momma grew them in our garden when I was a child. The best radishes (early spring) are usually quite mild. For today’s recipe I was only able to find the standard red globe variety, which worked just fine.

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Roast Chicken with Radishes

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Simple dinners can be delicious. Salad, Sweet Potatoes and Roast Chicken.

Roasting a whole chicken is super easy. Season the bird inside and out. Fill the cavity with aromatics and citrus. Then brush with some butter or good olive oil. Pop it into a very hot oven and you’ll have a juicy bird with crispy skin in about 75 minutes.

Some people shy away from roasting a whole bird because they’re concerned about knowing when it is “done”. All home cooks should invest in an affordable meat thermometer. I like the kind that has a digital display that my middle-age eyes can read! Just insert the thermometer into the space between the leg and the bird. You’re aiming for the thigh meat. Once it reaches between 160 and 165 – remove the bird from the oven.

Loosely cover the chicken in aluminum foil and let it rest for 15 minutes. It is very important to let all types of roasted meats REST before carving. Two things happen. One – the bird continues to cook. Two – resting allow the juices to re-distribute throughout the bird. Think of these 15 minutes as an opportunity for you to finish other dishes, set the table or sip some wine!

Roast Chicken with Radishes

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About Belinda Masters

After several years of posting my cooking and eating adventures on Facebook and with a lot of encouragement from my foodie friends, I took the plunge into blogging about one of my lifelong passions. I began helping in the kitchen when I was old enough to stand at the sink and rinse fresh vegetables from our garden.

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My mother is an excellent southern cook, having grown up in Tennessee. Without a doubt my fondest childhood memories are of she and I making home cooked meals every night for my father and four brothers. During my college days I would often cook Sunday suppers for my roommates. When I married, my new mother in law introduced me to an amazing array of different cuisines. She had collected hundreds of cookbooks over the years and told me that if you can read you can cook! During our first year of marriage (1985) my husband Alan and I decided to form our first Supper Club. Four couples would meet monthly for theme dinner parties. We’ve done just about every conceivable theme from a Hawaiian Luau to a reenactment of the final dinner served in First Class aboard the Titanic! I’m happy to say that we’re in our 35th year of supper club adventures. Couples may have come and gone, but my husband and I carry on. Besides all things food, my other passions are my family, faith, travel, gardening, tennis and enjoying my new semi-retired lifestyle. Now let’s get cooking!!!