Ingredients

• 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

Instructions

1. Place rack in middle of oven; preheat to 425°F. 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 400°F. 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 165°F, 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.