Paprika-Roasted Chicken, Potatoes, And Radishes With Salsa Verde

• 1/3 cup mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 4 garlic cloves, finely chopped, divided
• 2 teaspoons kosher salt, divided
• 1 (4-4 1/2-pound) whole chicken
• 1 pound golden new potatoes, quartered
• 2 bunches radishes (about 18 radishes), halved, greens reserved, trimmed, rinsed
• 3/4 cup cilantro leaves with tender stems
• 3/4 cup parsley leaves with tender stems
• 2/3 cup extra-virgin olive oil
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice

1. Place rack in middle of oven; preheat to 425u0b0F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
2. Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
3. Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
4. Reduce oven temperature to 400u0b0F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165u0b0F, 18-20 minutes more.
5. Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
6. Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
7. Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.

mayonnaise, freshly ground black pepper, paprika, garlic, kosher salt, chicken, golden new potatoes, bunches, cilantro, parsley, extravirgin olive oil, lemon zest, lemon juice

Taken from www.epicurious.com/recipes/food/views/paprika-roasted-chicken-potatoes-and-radishes-with-salsa-verde (may not work)