Herb-Infused Chicken Thighs with Roasted Radishes

Name: Herb-Infused Chicken Thighs with Roasted Radishes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: European
Ingredients: 4 (bone-in, skin-on) chicken thighs; 8 oz, quartered radishes; 1 tbsp, chopped rosemary; 1 tbsp, chopped thyme; 3 tbsp olive oil; 2 cloves, minced garlic; 1/2 tsp salt; 1/4 tsp black pepper

Juicy chicken thighs marinated in rosemary and thyme, roasted with earthy radishes for a savory, low-carb side.

Cuisine: European

Category: Chicken

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

4 (bone-in, skin-on) chicken thighs
8 oz, quartered radishes
1 tbsp, chopped rosemary
1 tbsp, chopped thyme
3 tbsp olive oil
2 cloves, minced garlic
1/2 tsp salt
1/4 tsp black pepper

Instructions

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