Lemon Herb Rotisserie Chicken Radish Salad (Printable)
Golden roasted chicken with lemon herbs and crisp radish salad
# List of ingredients:
→ For the Lemon Herb Rotisserie Style Chicken
01 - 1 whole chicken (about 3.3 lbs), giblets removed
02 - 2 lemons (1 zested and juiced, 1 quartered)
03 - 4 cloves garlic, minced
04 - 3 tbsp olive oil
05 - 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
06 - 2 tbsp fresh thyme, finely chopped (or 2 tsp dried)
07 - 1 tbsp fresh parsley, finely chopped
08 - 1½ tsp kosher salt
09 - ½ tsp freshly ground black pepper
10 - 1 tsp smoked paprika
→ For the Radish Salad
11 - 1 bunch radishes (about 7 oz), thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 2 tbsp fresh chives, chopped
14 - 2 tbsp fresh dill, chopped
15 - 2 tbsp extra-virgin olive oil
16 - 1 tbsp lemon juice
17 - ½ tsp honey
18 - Salt and pepper, to taste
# Steps:
01 - Preheat your oven to 400°F. Pat the chicken dry with paper towels.
02 - In a small bowl, mix together the olive oil, lemon juice and zest, minced garlic, rosemary, thyme, parsley, salt, pepper, and smoked paprika to form a marinade.
03 - Gently loosen the chicken skin over the breasts and thighs with your fingers. Rub half of the marinade under the skin and the remaining marinade all over the outside of the chicken.
04 - Stuff the cavity with the quartered lemon. Tie the legs together with kitchen twine and tuck the wing tips under the back.
05 - Place the chicken breast-side up on a rack in a roasting pan. Roast for 1 hour 15–20 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F. Baste the chicken with pan juices halfway through roasting.
06 - Remove the chicken from the oven and let it rest, loosely covered with foil, for 10–15 minutes before carving.
07 - Meanwhile, prepare the radish salad: In a bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
08 - Add the sliced radishes, cucumber, chives, and dill. Toss gently to coat.
09 - Serve the carved chicken with radish salad on the side.
# Expert Advice:
01 -
- The marinade under the skin keeps the meat incredibly juicy while the exterior gets crispy and golden
- This comes together with minimal active time but tastes like you spent all day on it
02 -
- Stuffing the lemon inside the cavity is not just for flavor, it steams the meat from the inside out
- That 15 minute rest period is non negotiable unless you want dry chicken
03 -
- Let the chicken sit at room temperature for 30 minutes before roasting for even cooking
- Crank the oven to 220°C for the last 10 minutes if you want extra crispy skin