Radishes are coming in heavy at the plot now and will continue to do so for a while. I wanted to come up with a way to help you use your radishes beyond crudites; the challenge was to make something with them you’d crave when they weren’t in season (really only the dead of winter here in VA). This is an ultra simple recipe that anyone can do, and it focuses on bringing out the latent deliciousness hidden within the humble overlooked radishes. No secret tricks, no obscure ingredients - just salt, pepper, radishes, chicken, olive oil and a sprig of your favorite woody herb (we like rosemary). Oh, and the magic that happens to veg when it’s roasted in the oven.

Recipe: Roasted Chicken and Radishes

Ingredients:

Small whole chicken (fryer, not roaster)
1 lb. radishes
olive oil
salt
pepper
Sprig of a woody herb like rosemary (thyme is also good)

Directions:

Preheat oven to 400. Remove backbone from chicken and press down to flatten. Rub skin side with olive oil and season both sides generously with salt and pepper.
Wash, trim, and cut 1 lb. of radishes to equal size pieces (about 1 inch - half large ones, leave small ones whole). Toss with olive oil, salt, and pepper.
Heat a large oven proof skillet over medium high heat on the stovetop. Place chicken in the skillet skin side down and don't disturb for at least 5 minutes or until well browned. Flip the chicken over in the pan and arrange radishes around it. Tuck a few sprigs of herbs (thyme or rosemary) around the chicken.
Place the skillet in the oven, and roast for about 30-40 minutes, or until chicken is cooked through. Let chicken rest on a cutting board for 5 minutes before carving.
Serve with radishes and pan drippings spooned over, alongside a green salad (arugula or mustard mix with a dijon vinaigrette).