Roast chicken with radishes from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 93) by Ina Garten

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Notes about this recipe

  • lhaddad7 on February 26, 2026

    This was excellent. I seasoned the chicken and left it in the fridge for a few hours, then brought it out an hour before getting into the oven. Also used 6 tablespoons of butter instead of 3 but no one complained about it.

  • meginyeg on June 13, 2021

    We liked this but it wasn't my favorite roast chicken recipe. The radishes were really tasty though.

  • Leo on May 18, 2020

    Cooked exactly as written and it was really good. Served with watercress and homemade foccacia to mop up the delicious juices.

  • anya_sf on January 26, 2019

    My chicken was a bit under 4 lbs, but took 1 hr 20 min to roast (I didn't tie the legs). I used a mixture of regular and watermelon radishes, which were fairly large, so I cut them in halves or quarters. Roasted radishes were surprisingly good, almost like baby turnips or potatoes.

  • KarinaFrancis on April 02, 2018

    Like Zosia I'd never roasted a chicken at this temp before, but it delivered beautiful crispy skin and succulent meat, but then it's Ina and chicken, can't go wrong. The temp also meant that the potatoes we cooked with the chicken were perfect. Not a fan of the radishes, even though I used plenty of butter.

  • Zosia on November 03, 2017

    I've never roasted a whole chicken at this high temperature before unless it was spatchcocked and the method worked perfectly (though took longer than a spatchcocked bird). I didn't care much for the radishes but I omitted the butter which I think would have tempered their bitterness.

  • apprentice9 on November 19, 2016

    This was my first time roasting a whole chicken (I know!) and I was floored by how simple and delicious it was. Skin came out beautifully crispy and radishes mixed with the butter and juices were phenomenal.

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