There is something about Spring that makes me think of roasting food. I especially love carrots roasted this time of year and small new or fingerling potatoes are always on our menus. Something new for our table is roasted radish. I didn’t grow up eating radish. While my husband is from Idaho and enjoyed raw radish with salads or eaten out of hand he also had not enjoyed them cooked. We were both pleasantly surprised by how roasting mellows the flavor and has raised our view of radish up several notches.
- 3 – 4 lb. chicken, skin on and bone in, quartered
- 1 lemon, halved
- 3 Tablespoons organic olive oil
- 1-2 lb. new potato or fingerling potato
- 2 bunches radish, stems removed
- Spring Onions or red onion
- 1 lb. baby carrots
- 1/4 cup chopped fresh dill or 2 Tablespoons dried dill
- salt and pepper
- Rinse the chicken and pat dry. Season with salt and pepper. Then place on a baking sheet skin side up. Squeeze half of the lemon over the chicken and drizzle with one Tablespoon of oil. Roast fifteen minutes at 500 degrees.
- Trim and halve the potatoes and radish. Chop the spring onions or red onion into 1 inch pieces. In a large bowl toss potato, radish, onion and carrots in a large bowl with remaining olive oil and sprinkle with salt and pepper.
- Remove the chicken from the oven and place the vegetables around the baking sheet. Roast for about twenty minutes or until vegetables are cooked through and chicken reaches internal temperature 165 degrees. Squeeze the remaining half lemon over the chicken and vegetables. Top with dill, salt and pepper to taste.