Roasted Chicken with Radish and Herb Butter
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
Here's a weeknight dinner that never fails to impress. I've fallen in love with roasting chicken thighs because they stay incredibly juicy while developing a gorgeous golden skin. Radishes might seem like an unusual choice, but they become wonderfully sweet and mild when roasted, and they're packed with vitamin C to boost your immune system. An herb butter ties everything together beautifully, and the best part? The whole thing comes together in just over an hour. This is the kind of simple, elegant meal that tastes like you spent all day cooking when really you only spent twenty minutes prepping.
Ella x
Ingredients
- 8bone-in chicken thighs(patted dry, skin-on)
- 1½ poundsfresh radishes(halved lengthwise)
- 6 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh thyme(finely chopped)
- 1 tablespoonfresh tarragon(finely chopped)
- 4garlic cloves(minced)
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- 1lemon zest(from 1 lemon)
- 3 tablespoonsolive oil
- 118 mldry white wine
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Mix softened butter with thyme, tarragon, minced garlic, lemon zest, salt, and pepper in a small bowl.
Tip: Make the herb butter ahead of time and refrigerate for more intense flavor.
- 2
Pat chicken thighs dry with paper towels and place skin-side up on a large roasting pan. Rub 1 tablespoon of herb butter under the skin of each thigh.
Tip: Dry skin ensures crispier results during roasting.
- 3
Season the chicken thighs generously on top with additional salt and pepper. Arrange radish halves around the chicken, cut-side down.
- 4
Drizzle olive oil over the radishes and toss them gently to coat. Scatter any remaining herb butter over both the chicken and radishes.
Tip: The butter will melt and create a flavorful coating.
- 5
Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crispy and an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh.
Tip: Rotate the pan halfway through cooking for even browning.
- 6
Remove the roasting pan from the oven. Transfer chicken and radishes to a serving platter, tent loosely with foil, and let rest for 5 minutes.
Tip: Resting allows the juices to redistribute for more tender meat.
- 7
Place the roasting pan on the stovetop over medium heat. Pour in white wine and scrape up any browned bits from the bottom with a wooden spoon. Simmer for 2-3 minutes until reduced slightly.
Tip: This pan sauce adds extra depth to the dish.
- 8
Drizzle the pan sauce over the chicken and radishes before serving. Garnish with fresh herb sprigs if desired.
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