I adapted this recipe from Food & Wine the other night and it was absolutely delicious! The roasted radishes are amazing! The March issue featured an article on creating your own spice blends and included this chicken recipe along with a couple of spice blend recipes: an Everyday Spice Blend and a Blackening Spice Blend. The chicken recipe called for the Everyday Spice Blend but I used my own version of the Blackening Spice Blend (omitting the brown sugar, adding finely chopped fresh rosemary and using lime zest instead of juice) instead (because I just liked the way it sounded). I also used chicken breasts as I prefer them to thighs…but by all means go with thighs if you like them.
This Recipe Serves 6
- 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
- 2 tablespoons Everyday Spice Blend
- 6 cups baby arugula
- Kosher salt
Preheat oven to 450°F.
Toss together chicken thighs, radishes, olive oil, and spice blend on a large rimmed baking sheet until evenly coated. 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.