Recipe Courtesy of Edna Valley Vineyard
With countless options for roast chicken recipes floating around out there, it might be hard to choose which one will be just right for this Sunday night’s dinner table. Well search no more! Take my word for it, this recipe takes the cake. An organic chicken is flavored simply with lemon juice, salt and pepper before roasting in a high heat oven surrounded by sweet onion wedges, halved radishes, and whole garlic cloves.
A touch of stock in the pan is just one way to ensure the chicken and veggies are super moist and tender; the other way is coating the entire roasting pan’s components with a flavorful sauce made with sherry vinegar, brown sugar, butter and olive oil. The sauce adds a lovely agrodolce/sweet-sour flavor to everything, and that combined with the chicken fat and juices is remarkable. The vegetables melt in your mouth…and so does the flavorful, moist chicken meat. Serve this with a smooth glass of red wine, a simple salad, and your favorite cooked whole grains. Hands down, this roast chicken recipe just scooted its way to the top of my favorites list!
(To view this recipe, click on the blue title of the blog post above*)
Roast Chicken with Sweet & Tangy Radishes & Onions
Ingredients:
- Recipe Courtesy of an advertisement for Edna Valley Vineyard, Pinot Noir*
- 1/4 cup sherry vinegar
- 2 T dark brown sugar
- kosher salt
- 2 T unsalted butter
- 3 T olive oil
- 1 lb. radishes, trimmed with about 1/2 inch of greens if possible, cut in half
- (1) 3-4 lb. chicken, preferably organic
- freshly ground black pepper
- 1 lemon, quartered and seeded
- 10 whole garlic cloves
- 1 medium sweet onion, peeled and cut into 1-inch wedges
- 1 cup chicken stock
- 1 T finely chopped fresh flat-leaf parsley
Directions:
- Position a rack in the center of the oven and heat the oven to 450 degrees.
- In a small saucepan over low heat, combine the vinegar, sugar, 1/4 tsp. salt, and stir until the sugar and salt dissolve. Whisk in the butter and 2 T olive oil, set aside.
- Toss the radishes with the remaining 1 T oil.
- Generously season the chicken all over with salt and pepper. Squeeze the lemon quarters into the cavity, then cut each quarter in half. Place the chicken on a rack in a roasting pan, then scatter the lemon pieces, garlic cloves, and onions around the chicken. Pour 1/2 cup of the stock into the pan and place the pan in the oven.
- Roast for 20 minutes, then add the radishes and pour the vinegar mixture over the chicken and vegetables. Lower the heat to 375 degrees and continue to roast, basting occasionally with the pan juices, until the chicken thighs reach 165 degrees and the veggies are browned and tender, adding more stock if needed about 1 hour and 15 minutes.
- Sprinkle everything with parsley. Transfer the chicken to a platter, toss the vegetables in the pan juices, and serve with the chicken and remaining pan juices.
Tagged: brown sugar, butter, chicken, chicken stock, chicken with radishes, Edna Valley Vineyard, fresh parsley, garlic cloves, olive oil, onions, radishes, roast chicken, sherry vinegar, sweet and tangy sauce, whole roast chicken
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