- 1 pound radishes
- 8 carrots, peeled and halved
- 1/2 tablespoon grapeseed or canola oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh dill, chopped
- 3 to 4 pound pasture/free range chicken
- 2 tablespoon duck fat*
- 1/2 tablespoon kosher salt
- 1 teaspoon lemon juice
- 1/2 teaspoon ground black pepper
- Zest from 1 lemon
- 1 lemon, sliced
Preheat oven to 220°C. Combine radishes, carrots, oil, salt, and pepper in a roasting pan; toss to coat. Pat chicken dry with paper towels (this will help crisp the skin). In a bowl, combine duck fat, salt, pepper, lemon juice and lemon zest; stir. With your fingers, loosen the skin of the chicken from the breast. Rub half of the duck fat and lemon zest mixture underneath the skin. Place 2 lemon slices on each breast underneath the skin. Rub the other half of the duck fat over the entire chicken. Place any remaining lemon slices in the cavity of the chicken. With cooking twine, truss the chicken or simply tie the chicken legs together. Place a roasting rack in the roasting pan with the vegetables and set the chicken in the rack. If you do not have a roasting rack, simply slice the ends off two lemons and then slice in half. Place the lemon halves in the middle of the roasting pan and set the chicken on top. You can also do the same with onions or leeks. Roast in the oven for 1 hour 25 minutes or until the juices run clear and a cooking thermometer registers 100°C. Transfer the chicken to a carving board and tent with foil. Allow to rest at room temperature for 10 minutes before carving. While the chicken is resting, add the dill to the radishes and carrots and stir to coat. Carve and serve.
Have a nice week!