Sheet Pan Dijon Mustard Chicken with Roasted Radishes

Crispy skin chicken thighs and tender radishes roasted together with a tangy Dijon glaze.

Cuisine: European

Category: Sheet Pan

Prep: 15 minutes. Cook: 27 minutes.

Serves 4.

Ingredients

• 1.5 lbs bone-in chicken thighs
• 2 tbsp extra virgin olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 lb, quartered radishes
• 3 cloves, smashed garlic
• 1 tsp, chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat 1.5 lbs bone-in chicken thighs dry with paper towels and season with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Step 2: In a small bowl, whisk 2 tbsp olive oil, 2 tbsp Dijon mustard, and 1 tbsp honey until smooth. Brush half the mixture over chicken thighs.
3. Step 3: Toss 1 lb quartered radishes with 1 tbsp of the remaining Dijon mixture and 3 smashed garlic cloves in a large bowl.
4. Step 4: Arrange chicken thighs skin-side up on a parchment-lined sheet pan. Surround with radishes and garlic.
5. Step 5: Bake for 25-28 minutes until chicken reaches 165°F internally and radishes are tender with golden edges, basting twice with pan juices.
6. Step 6: Scatter 1 tsp chopped rosemary over chicken and radishes before serving.