Crispy Chicken Thighs with Spice-Roasted Radishes

Caregory : Dinner Ideas

Seasonal radishes shine in this recipe, roasted with chicken thighs and served over fresh arugula. The best part? There's only six ingredients, and the whole thing comes together in 45 minutes.


    Everyday Spice Blend

    • 1 tablespoon kosher salt

    • 1 tablespoon black peppercorns

    • 1 teaspoon cumin seeds

    • 1 teaspoon fennel seeds

    • 1/2 teaspoon crushed red pepper

    • 1 tablespoon fresh rosemary, chopped

    • 1 teaspoon garlic powder

    • 1 teaspoon paprika

    Crispy Chicken Thighs with Spice-Roasted Radishes

    • 6 bone-in, skin-on chicken thighs (about 3 pounds)

    • 1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise

    • 3 tablespoons extra-virgin olive oil

    • 6 cups baby arugula

    • Kosher salt


    Make the spice blend

    1. Combine kosher salt, black peppercorns, cumin seeds, fennel seeds, and crushed red pepper in a small skillet. Cook over medium, stirring often, until lightly toasted and fragrant, about 2 minutes. Transfer to plate; let cool. With a mortar and pestle or spice grinder, grind to a coarse powder. Add chopped fresh rosemary, garlic powder, and paprika. Stir well to combine.

    Make the chicken

    1. Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and 2 tablespoons of the spice blend on a large rimmed baking sheet until evenly coated (Reserve the remaining spice blend for another use). Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.


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