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

Recipe by Katherine Sacks 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, rad

This recipe includes superfoods such as:

Lemon

Health benefits of Paprika-Roasted Chicken, Potatoes, and Radishes With Salsa Verde

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
4 garlic cloves, finely chopped, divided
2 teaspoons kosher salt, divided
1 (4 –4 1/2-pound) whole chicken
1 pound golden new potatoes, quartered
2 bunches radishes (about 18 radishes), halved, greens reserved, trimmed, rinsed
3/4 cup cilantro leaves with tender stems
3/4 cup parsley leaves with tender stems
2/3 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Instructions

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.