Herb-Infused Chicken Thighs with Roasted Radishes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs marinated in rosemary and thyme, roasted with earthy radishes for a savory, low-carb side. This French-inspired chicken recipe (low-carb), ready in about 55 minutes, pairs chicken thighs, radishes, rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 French cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry and season with 1/4 tsp salt and 1/8 tsp pepper.
  2. Step 2: Toss radishes with 1 tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/8 tsp pepper on a baking sheet.
  3. Step 3: Place chicken thighs skin-side up on the baking sheet with radishes. Mix rosemary, thyme, and remaining 2 tbsp olive oil, then rub over chicken.
  4. Step 4: Roast for 35-40 minutes until chicken reaches 165°F internally and radishes are tender with golden edges, flipping chicken halfway through.

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