Crispy Skillet Chicken Thighs with Roasted Radishes, Carrots and Fresh Herb Gremolata

Roasting radishes until golden brown transforms them from crisp and crunchy to tender and mellow. This recipe pairs those caramelized root vegetables with juicy, crispy-skinned chicken thighs for a satisfying meal that comes together on one sheet pan.

A vibrant summer herb gremolata-made with parsley, chives, lemon zest and garlic-does double duty as both a condiment for the chicken and a flavor-booster for the arugula salad. It’s an easy, elegant dinner that’s naturally gluten-free.

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Ingredients

16 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

6 unit RadishesView ingredient guideLike ingredientDislike ingredient

8 ounce Baby CarrotsView ingredient guideLike ingredientDislike ingredient

0.5 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Cut half of the radishes in half lengthwise; thinly slice the remaining radishes. On a baking sheet, toss the baby carrots with 1 teaspoon olive oil and a pinch of salt and pepper. Roast for 20-25 minutes, until soft and caramelized.
2. Meanwhile, pat the chicken thighs dry with paper towels and season all over with salt and pepper. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook for 7-9 minutes, until the skin is crispy and deep golden brown. Flip and cook for another 3-4 minutes on the other side; the chicken will not be fully cooked through yet.
3. Remove the baking sheet from the oven. Add the halved radishes to the sheet and drizzle with 1 teaspoon olive oil; season with salt and pepper. Arrange the chicken thighs on the sheet and return to the oven. Roast for 12-15 minutes, until the chicken is cooked through and the radishes are golden brown.
4. While the chicken roasts, make the gremolata: Finely mince the parsley, chives and garlic. Zest the lemon, then halve it. In a small bowl, combine the parsley, chives and lemon zest. Stir in 2 tablespoons olive oil, a squeeze of lemon juice and garlic to taste. Season with salt and pepper.
5. Trim any long stems from the arugula. In another small bowl, whisk together half of the gremolata, the mayonnaise and a squeeze of lemon juice. Season with salt and pepper to make the salad dressing.
6. Arrange the arugula on plates and scatter with the sliced radishes. Drizzle with the dressing. Serve the roasted carrots, halved radishes and chicken thighs alongside. Top the chicken and roasted vegetables with the remaining gremolata and enjoy immediately.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead?

Yes, boneless thighs will work, but reduce the oven roasting time to about 8-10 minutes after searing, until they reach an internal temperature of 165°F.

What can I substitute for arugula?

Any peppery green like watercress or baby spinach would be a good substitute. You can also use mixed salad greens.

How do I store leftovers?

Store chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet to maintain crispiness.