Roasted Rosemary Chicken With Radishes

This Roasted Rosemary Chicken features a whole chicken infused with lemon, garlic, and rosemary, roasted to golden perfection over a campfire. Paired with crisp-tender radishes roasted alongside, it’s a hearty, aromatic meal ideal for outdoor entertaining or special dinners.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

6 fresh rosemary sprigs, divided; plus 1 tablespoon finely chopped rosemary

1 (3-pound) fresh young whole chicken without neck and giblets

1 lemon, sliced

3 lemons, halved; divided

1 garlic head, halved; plus 1 tablespoon minced garlic

1 cup salted butter, softened

1 tablespoon lemon zest

3 tablespoons fresh lemon juice

3 teaspoons kosher salt, divided

2 teaspoons ground black pepper, divided

Canola oil, for greasing grill grate

2 (8-ounce) bunches fresh radishes, trimmed, washed and halved

Directions

Prepare a campfire for direct cooking over hot coals (425°F to 450°F). Place a grill grate on rocks or logs over coals. Tie together 4 sprigs of rosemary with kitchen string; soak rosemary bundle in cold water for at least 30 minutes.
Meanwhile, rinse chicken cavity with cold water. Pat cavity and skin dry with paper towels. Place chicken, breast side up, on cutting board. Starting at the neck cavity, gently slide fingers under breast skin; loosen skin as far as thighs, being careful not to tear skin. Slide 4 to 6 lemon slices under skin.
Loosely stuff 2 lemon halves, garlic halves and remaining 2 rosemary sprigs in cavity. Skewer neck skin to back. Tie drumsticks together with kitchen string.
In a medium bowl, combine the softened butter, 1 tablespoon minced garlic, 1 tablespoon finely chopped rosemary, lemon zest and juice, 2 teaspoons salt and 1 teaspoon black pepper. Rub half the butter mixture on outside of the chicken; set chicken aside.
Grease grill grate with oil. Place chicken, breast side up, on grill grate. Roast, uncovered, for 40 to 45 minutes or until internal temperature reaches 165°F in thickest part of breast and skin is golden, brushing with remaining butter mixture every 10 to 15 minutes.
Meanwhile, in the bottom of a 12-in. cast-iron skillet, arrange radishes, remaining 4 lemon halves and rosemary bundle; sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon black pepper. Place skillet on grill grate next to chicken. Roast, uncovered, for 20 to 25 minutes or until crisp-tender, stirring occasionally.
Remove skillet from campfire. Place chicken on radish mixture. Loosely cover with foil and let stand for 10 to 15 minutes before serving.