Honey-Lemon Roasted Chicken Thighs & Radishes
Recipe type: Dinner, Entree, Main, Poultry
Cuisine: Spring, American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
If your radishes came without the greens attached, feel free to substitute spinach, arugula, a bunch of fresh herbs, or a handful of peas.
  • Olive Oil
  • 4 bone-in, skin-on Chicken Thighs (about 1½#)
  • 2 bunches of Radishes, cut in half, leafy green tops reserved
  • 1 Tbsp. Honey
  • zest of ½ Lemon + some Lemon Juice
  1. Preheat oven to 400°. Pat the chicken dry with paper towels and liberally season with kosher salt.
  2. Heat an oven-proof skillet with a thin coating of olive oil over high heat. Add the chicken thighs, skin-side down, and sear until the skin is golden, 6-8 minutes. Flip and briefly brown the opposite side, about 2 minutes. Remove the chicken from the pan and drain off all but a very thin coating of fat.
  3. Place the radishes, cut-side down, in the hot skillet. Sprinkle with salt. Set the chicken, skin-side up, on top of the radishes. In a small bowl, mix together the honey and lemon zest. Brush about half of the mixture onto the chicken skin.
  4. Transfer the skillet to the oven and roast until the chicken is cooked through and the juices run clear, about 30 minutes. Halfway through roasting, brush the remaining honey mixture on the chicken skin.
  5. When the chicken thighs have finished cooking, transfer them to a plate. Add the radish greens to the skillet and toss them with the roasted radishes, allowing them to wilt down slightly. Season with a touch of fresh lemon juice, black pepper, and salt, as needed. Divide the vegetables between warm plates and top with a chicken thigh (or 2).
Recipe by strawberryplum at http://www.strawberryplum.com/honey-lemon-roasted-chicken-thighs-radishes/