Whole Roasted Chicken With Radishes and Onions
[This recipe to me is] representative of holism – whole chicken and vegetables cooked on one pan...The meal like food therapy, nurturing my body and soul, helping (in part, if only for a short time) to put the fractured pieces together, creating a whole experience that transcended each bit of news I’d gotten about things that were falling apart.
Total Steps
15
Ingredients
12
Tools Needed
6
Ingredients
- 1 whole roasting chicken (3 1/2 – 4 lb.)
- 4 ounces goat cheese
- 10-12 leaves fresh sage
- 1/2 whole orange
- 1 pound radishes
- 2 cups onions (pearl or roughly chopped red and/or yellow)
- 1/2 tablespoons minced garlic
- 1/2 tablespoons dried parsley
- 1 teaspoon Herbes de Provence
- 2 teaspoons black pepper
- 1 tablespoon coarse salt
- 1/4 cup olive oil
Instructions
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Place chicken in a greased or cooking spray-coated 9x13 pan.
Step 3
Gently loosen the skin of the chicken’s breasts with your fingers.
Step 4
Cut the goat cheese into slices about 1/4 inch thick.
Step 5
Place the goat cheese slices under the chicken skin.
Step 6
Place a sage leaf over each goat cheese slice, reserving leftover sage leaves for basting.
Step 7
Place the 1/2 orange into the cavity of the chicken.
Step 8
Cut off the tops and bottoms of the radishes; leave them whole.
Step 9
Surround the chicken with the radishes and onions.
Step 10
Salt the vegetables with 1 tablespoon of salt.
Step 11
Whisk together the olive oil, 1 teaspoon of the salt, 1 teaspoon of the pepper, the garlic, the Herbes de Provence, 1/2 tablespoon of the parsley, and a few chopped sage leaves. Use this blend to baste the chicken.
Step 12
Slather 1/4 of the oil blend over the chicken.
Step 13
Baste the chicken at least 3 more times during the cooking time.
Step 14
Roast, uncovered, for approximately 1 hour, or until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit or the juices run clear.
Step 15
Garnish and season the chicken and vegetables with the remaining parsley and pepper.