Serves 6
90 min
Roast Chicken with Daikon
Recipe GLPRd0d3adae06be10
A simple, elegant main course featuring a whole roasted chicken with tender daikon sticks cooked alongside in butter. The chicken is seasoned with salt and pepper, roasted until the skin is golden and crispy, while the daikon becomes soft and lightly caramelized. Perfect for a family dinner.
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Ingredients
1 whole chicken, 4 lb.
3 tablespoons butter
2 lb. daikon radish, peeled and cut into 4-inch sticks
Salt to taste
Freshly ground black pepper to taste
Directions
Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and season generously inside and out with salt and freshly ground black pepper.
Place the chicken breast-side up in a large roasting pan. Rub the outside of the chicken with 1 tablespoon of butter.
Roast the chicken in the preheated oven for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting.
While the chicken continues to roast, toss the daikon sticks with the remaining 2 tablespoons of butter and season with salt and pepper. After the chicken has roasted for about 30–35 minutes total, add the buttered daikon sticks around the chicken in the roasting pan.
Continue roasting until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part of the thigh (not touching bone), approximately 45–50 minutes longer. The daikon should be tender and lightly golden. Baste occasionally if desired.
Remove the roasting pan from the oven and let the chicken rest for 5–10 minutes before carving. Serve the chicken alongside the roasted daikon sticks with any pan drippings spooned over top.
