Name: Whole Roasted Chicken With Radishes and Onions
Yield: 6 servings
Ingredients: 1 (3 1/2 – 4 lb.) roasting chicken; 4 ounces of goat cheese; 10 – 12 sage fresh sage leaves; 1/2 orange; 1 pound radishes; 2 cups onions (pearl or roughly chopped red and/or yellow onions); 1/2 tbs. minced garlic; 1/2 tbs. (plus 1 tsp.) dried parsley; 1 teaspoon Herbes de Provence; 2 teaspoons black pepper; 1 tbs. (plus 1 tsp.) coarse salt; 1/4 cup olive oil

6 servings Source yield

Ingredients

1 (3 1/2 – 4 lb.) roasting chicken
4 ounces of goat cheese
10 – 12 sage fresh sage leaves
1/2 orange
1 pound radishes
2 cups onions (pearl or roughly chopped red and/or yellow onions)
1/2 tbs. minced garlic
1/2 tbs. (plus 1 tsp.) dried parsley
1 teaspoon Herbes de Provence
2 teaspoons black pepper
1 tbs. (plus 1 tsp.) coarse salt
1/4 cup olive oil

Make it step by step

Preheat oven to 400 degrees Fahrenheit.
Place chicken in a greased or sprayed with cooking spray 9 X 13 pan.
With your fingers, gently loosen the skin of the chicken’s breasts.
Cut the goat cheese into slices about ¼ inch thick.
Place the slices under the skin.
Place a sage leaf over each slice (reserve left over leaves for basting)
Place the ½ orange into the cavity of the chicken.
Cut off the tops and bottoms of the radishes; leave whole.
Surround the chicken with the radishes and onions.
Salt the vegetables with 1 tbs. salt.
Whisk together the olive oil, 1 tsp. of the salt, 1 tsp of the pepper, the garlic, the Herbes de Provence, ½ tbs. of the parsley, and a few chopped sage leaves. Use to baste the chicken.
Slather ¼ of the oil blend over the chicken.
Baste chicken at least 3 more times during the cooking time.
Roast, uncovered for approximately 1 hour; test with a meat thermometer if you have it, making sure that the chicken reaches an internal temperature of at least 165 degrees Fahrenheit or until the juices coming out of the chicken run clear.
Garnish and season the chicken and the vegetables with the rest of the parsley and the pepper.

Nutrition and portions

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Recipe source

Adapted from Foodista by Kathy-Ann Hart, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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