- 4 Chicken thighsbone-in, skin-on, about 1 ¾ lbs, trimmed
- 2 tbsp Olive oilextra-virgin, divided
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Saltdivided
- ½ tsp Black pepperground, divided
- 5 cups Radisheshalved if large
- 1 Red onionsmall, cut into ¼-inch wedges
- ½ cup Crème fraîche
- 2 tsp Dijon mustard
- 1 tsp Lemon zest
- 1 tsp Lemon juice
- 1 tbsp Spring onionsfinely chopped
Roasted Chicken Thighs & Radishes
These Roasted Chicken Thighs & Radishes are cooked on a sheet pan along with red onions for a delicious and flavorful dinner with very little effort. Perfectly seasoned, juicy and tender chicken thighs, roasted with radishes, and served with a tangy lemon crème fraîche sauce. This quick-cooking dish comes together in just about 35 minutes. The chicken thighs have golden, crispy skin, and the radishes are so juicy. Roasting mellows the radishes’ bitter taste and gives them a sweetness that is delicious. This is hands-down my new favorite way to enjoy radishes in spring.
I love cooking with chicken thighs. They are tasty, flavorful, and always juicy. The key to getting crispy skin is to pat the chicken thighs dry with paper towels before seasoning them. Feel free to use chicken breasts or legs. Just make sure to check the internal temperature of the chicken. Once the internal temperature of the meat reaches 165 °F, remove it from the oven. Serve the roasted chicken and radishes with lemon crème fraîche sauce and a green salad to complete the meal.
To make the Roasted Chicken Thighs & Radishes, you will need the following ingredients:
Steps to make Roasted Chicken Thighs & Radishes
Preheat the oven to 450 °F.
Place chicken thighs on baking sheet
Prepare lemon crème fraîche sauce