Roasted Chicken Thighs & Radishes with Lemon Crème Fraîche

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Roasted Chicken Thighs & Radishes with Lemon Crème Fraîche
Roasting radishes helps mellow out their spiciness. We reduce food waste by using their tops, too—they add color and a slightly bitter bite. If your radishes come without tops, sub in another dark leafy green, such as chopped kale.
active:
15 mins
total:
45 mins
Servings:
4
Roasted Chicken Thighs & Radishes with Lemon Crème Fraîche Jacob Fox

Ingredients

Directions

  • Preheat oven to 450°F.

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  • Brush both sides of chicken with 1 tablespoon oil and sprinkle with garlic powder, onion powder and 1/4 teaspoon each salt and pepper. Toss radishes and onion with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Arrange the chicken and vegetables in a single layer on a rimmed baking sheet.

  • Roast for 20 minutes. Add radish greens and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, about 10 minutes more.

  • Meanwhile, whisk crème fraîche, mustard, lemon zest, lemon juice and chives in a small bowl. Serve the chicken and vegetables with the sauce.

Nutrition Facts

Serving Size:
1 thigh, generous 1 cup vegetables & 2 Tbsp. sauce
Per Serving:
438 calories; protein 31g; carbohydrates 16g; dietary fiber 6g; sugars 5g; fat 27g; saturated fat 11g; cholesterol 167mg; sodium 606mg; potassium 1002mg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/03/2023
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