Crispy Chicken With Roasted Radishes


A new recipe for a chicken dinner is always welcome, and this one hits all the marks. It comes together in just over a half hour in one pot with a short and simple recipe list. Can you say “Winner winner chicken dinner?” You’ll start the chicken thighs out on the stove top to make sure the skin gets perfectly crispy, and then nestle them with onions, garlic, and radishes for a quick roast in the oven. Finally, a knob of butter, a glug of lemon juice, and a shower of chives finishes the dish off, and you’ll serve with ample slices of toasted baguette for sopping up the juices.

Crispy Chicken With Roasted Radishes Recipe
Photo: Caitlin Bensel
Hands On Time:
30 mins
Total Time:
35 mins
4 serves


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

  • 1 ¼ teaspoons kosher salt, divided

  • ½ teaspoon freshly ground black pepper

  • ¼ cup olive oil, divided

  • 1 red onion, cut into 8 wedges

  • 2 cloves garlic, crushed

  • 12 ounces red radishes, quartered

  • 1 cup low-sodium chicken broth

  • 2 tablespoons unsalted butter

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • 1 tablespoon chopped fresh chives

  • 4 baguette slices, toasted


  1. Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon salt and the pepper.

  2. Heat 2 tablespoons oil in a large oven-safe skillet (not nonstick) over medium-high. Add 4 chicken thighs, skin side down; cook, undisturbed, until deep golden brown, about 8 minutes. Flip and cook until browned, about 2 minutes. Transfer to a plate and cover to keep warm. Pour fat out of skillet. Repeat with remaining 2 tablespoons oil and 4 chicken thighs; do not wipe skillet clean after second batch.

  3. Add onion and garlic to skillet. Cook over medium-high, stirring often, until beginning to soften, 2 to 3 minutes. Stir in radishes and nestle chicken into mixture. Transfer skillet to oven and roast until a thermometer inserted in thickest portion of chicken registers 165°F, 15 to 17 minutes.

  4. Transfer chicken and radish mixture to a platter. Return skillet to medium-high. Add broth and cook, stirring and scraping bottom of skillet to loosen browned bits, until reduced by half, 3 to 4 minutes. Remove from heat. Stir in butter, lemon juice, chives, and remaining ¼ teaspoon salt. Spoon sauce over chicken and radish mixture. Serve with baguette slices.

Nutrition Facts (per serving)

712 Calories
50g Fat
19g Carbs
48g Protein
Nutrition Facts
Calories 712
% Daily Value *
Total Fat 50g 64%
Saturated Fat 14g 70%
Cholesterol 285mg 95%
Sodium 1092mg 47%
Total Carbohydrate 19g 7%
Total Sugars 3g
Protein 48g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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