crispy chicken thighs with sweet potatoes and radishes

Celebrate the vibrant flavor of farm-fresh produce with this simple and satisfying dinner featuring crispy chicken thighs, sweet potatoes, and radishes. In this two-pan recipe, hearty local sweet potatoes and spicy radishes are roasted in the oven until tender and caramelized, while chicken thighs are seared to golden perfection in a cast iron skillet.

Sweet potatoes bring natural sweetness and a dose of fiber, beta-carotene, and potassium to the plate, while radishes mellow out beautifully when roasted—adding an unexpected touch of earthiness to the dish. This recipe is a great way to enjoy the best of seasonal vegetables in a balanced, flavorful meal that’s easy enough for a weeknight but worthy of a weekend.

Photo and recipe adapted from Amanda Frederickson 

Visit their site to see the original recipe or scroll down for our interpretation.

chicken thighs with sweet potatoes and radishes

prep time: 20 min

cook time: 55 min

4 servings

ingredients

4 sweet potatoes

6 tbsp olive oil

salt and pepper

1 head of garlic

1 bunch radish

1 1\2 lbs chicken thighs, bone-in skin-on

1\2 lemon

2 cups soft herbs and microgreens

1 green onion

1 tsp honey

1\4 cup red wine vinegar

1\2 cup olive oil

1 tbsp capers

preparation

1. Prep vegetables. Cut sweet potatoes into 1“ spears. Peel the garlic. Cut radish in half. Cut lemon in thin slices.

2. Preheat oven to 425°F. Line a sheet tray with parchment paper.

3. Toss sweet potatoes with 2 tbsp olive oil, and a big pinch of salt and pepper. Place on prepared sheet tray in a single layer. Drizzle the head of garlic with 2 tbsp olive oil then wrap in foil. Place on the tray and roast for 20 minutes.

4. Toss radish halves with 2 tbsp olive oil, and a pinch of salt and pepper. Add the radish halves to the sheet tray with the sweet potatoes and continue roasting for another 15 minutes.

5. While the vegetables are roasting, sprinkle the chicken thighs with salt. Add the remaining olive oil to a cast iron pan over medium high heat and brown the chicken thighs skin side down, about 4 to 6 minutes. Flip and scatter lemon slices over the chicken. Place the pan in the oven alongside the vegetables and roast for 18 to 20 minutes or until a meat thermometer registers 165°F.

6. Make the green sauce by adding the herbs, shallot, honey, scallions, cloves of roasted garlic, and vinegar in a food processor. Pulse until finely chopped. Drizzle in the olive oil then fold in capers. Taste for salt and pepper.

7. Serve chicken thighs with a drizzle of the green sauce alongside some sweet potato spears and roasted radish.

   Enjoy!

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