Roasted Chicken with Radish and Herb Butter

Instructions

1. 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. 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. 3

   Season the chicken thighs generously on top with additional salt and pepper. Arrange radish halves around the chicken, cut-side down.

4. 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. 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. 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. 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. 8

   Drizzle the pan sauce over the chicken and radishes before serving. Garnish with fresh herb sprigs if desired.