Next Level Roasted Radish and Chicken Thighs
This one-pan meal transforms sharp radishes into sweet, tender gems, creating a low-carb alternative to potatoes. Paired with savory, herb-marinated chicken thighs roasted to crispy-skinned perfection, it's an elegant and deeply satisfying dinner with minimal cleanup.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- small mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Paper towels
- instant-read thermometer
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- ¼ cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, plus extra sprigs for garnish
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 small red onion, cut into wedges optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, 1 tablespoon of fresh thyme leaves, kosher salt, and black pepper to create the marinade.
- Place the trimmed and halved radishes and onion wedges in a large bowl. Pour about one-third of the marinade over them and toss well to coat.
- Pat the chicken thighs completely dry with paper towels. Place the chicken in the same large bowl, pour the remaining two-thirds of the marinade over them, and use your hands to coat them thoroughly, getting some marinade under the skin.
- Spread the seasoned radishes and onions in a single, even layer on a large, rimmed baking sheet. Nestle the chicken thighs, skin-side up, amongst the vegetables. Ensure the pan is not overcrowded; use two pans if necessary.
- Roast for 35-45 minutes. The dish is done when the chicken skin is deep golden-brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh registers 165-175°F (74-79°C).
- Remove the pan from the oven and let the chicken rest for 5-10 minutes to allow the juices to redistribute. Garnish with extra fresh thyme sprigs before serving.
Notes
For optimal results, ensure the chicken skin is patted completely dry before marinating to achieve a crispy texture. Avoid overcrowding the pan, as this will cause the ingredients to steam instead of roast; use two baking sheets if needed. For variations, add a squeeze of fresh lemon juice after cooking, crumble feta cheese over the finished dish, or substitute fresh rosemary for thyme.