Ingredients
Chicken/Radishes
- 1 ½ lb. radishes, cleaned and halved
- 1 bunch leeks (about 3 medium leeks), cleaned and cut into 1 inch pieces
- ½ lemon, zested and juiced
- 6 cloves garlic, grated
- Kosher salt and pepper, to taste
- Olive oil, for drizzling
- 6 bone in, skin on chicken thighs, (about 2 lbs)
- 2 tsp coriander*
- ¼ cup chicken stock
- Cooked jasmine rice, for serving, if desired
Salad
- 8 oz snap peas, cleaned and thinly sliced**
- ¼ cup grated ricotta salata or crumbled feta cheese
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh dill
- 2 Tbsp sliced scallions
- Lemon juice and olive oil, for dressing
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 425F.
- Add radishes and leeks to a 9×13” baking dish. Add lemon zest, lemon juice, garlic, olive oil to coat, salt and pepper. Toss to coat.
- Season chicken thighs all over with a generous amount of salt and pepper, and the coriander.
- Add chicken thighs on top of radishes and pour the chicken stock around the chicken and over the radishes.
- Bake until chicken is deep golden and cooked through, about 50-60 minutes.
- While chicken cooks, add snap peas, ricotta salata, parsley, dill, and scallions to a medium bowl. Dress with as much lemon and olive oil as desired and season to taste with salt and pepper. Set aside.
- Once cooked, remove chicken thighs from pan and set aside to rest. Turn broiler on to high and broil radishes until golden brown, about 6-8 minutes. Keep an eye on them as broilers vary in strength!
- Serve chicken with radishes, pan juices, and the salad on the side. The pan juices are so good in this don’t skip them! Serve with rice on the side too, if desired (the rice is also delish with the pan juices!). ***
Notes
*You can use any spices you like!
**If you aren’t into raw snap peas, romaine or any lettuce will be great tooooo
***Pan juices may have a pink tint to them from the radishes, so don’t be alarmed, it’s not raw chicken!
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