Herb-Infused Chicken Thighs with Roasted Radishes
Juicy chicken thighs marinated in rosemary and thyme, roasted with earthy radishes for a savory, low-carb side. This french-inspired chicken (low-carb) ready in about 55 minutes pairs (bone-in, skin-on) chicken thighs, quartered radishes, chopped 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Chicken Thighs with Roasted Radishes take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Chicken Thighs with Roasted Radishes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quartered radishes from drying out.
Can I substitute ingredients in Herb-Infused Chicken Thighs with Roasted Radishes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Chicken Thighs with Roasted Radishes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Chicken Thighs with Roasted Radishes low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids devoured the herb-infused chicken. Radishes made a refreshing side that even picky eaters liked.
- ★★★★★
Loved it! The radishes roasted perfectly and the chicken was juicy.
- ★★★★☆
Chicken was flavorful but the radishes needed more seasoning. Took 10 mins longer than stated.
