Food Everything+ Add
← All recipes

Honey Roasted Chicken & Radish

by Sohla El-Waylly
dinnerone-pot
Yield: serves 4Total: 1 hour
Source: https://sohla.substack.com/p/honey-roasted-chicken-and-radish

Ingredients

produce
  • 1 ½ poundradishes
protein
  • 3 poundchicken thighs(bone-in, skin-on)
pantry staple
  • 1 ½ teaspoonblack pepper(freshly ground)
  • 1 teaspoonturmeric(ground)
  • 1 teaspoonpaprika(hot smoked)
  • 4 teaspoonkosher salt(see note)
  • ¼ cupolive oil
  • ¼ cupapple cider vinegar
  • 2 tablespoonhoney
other
  • 2 tablespoonwater

Instructions

  1. In a small bowl, toss together salt, pepper, turmeric, and paprika. Pat the chicken thighs dry with paper towels and season all over with the salt mixture.
  2. If you have time: Transfer the chicken to a plate or (preferably) a wire rack set into a baking sheet and refrigerate, uncovered, for at least 12 and up to 24 hours.
  3. Set a rack in the center of the oven and heat to 325F. Arrange the chicken on a sheet tray, drizzle over the oil, and roast until some fat has rendered from the skin, they feel firm when gently pressed, and the meat around the edges looks opaque, about 20 minutes. (They’ll have an internal temperature between 140F to 150F.)
  4. Meanwhile, wash radish bulbs and their tops. Cut the green tops off the bulbs and reserve. Halve the radish bulbs from stem to tail.
  5. Remove tray from oven and increase heat to 450F. While the oven reaches temperature, add radish bulbs to the tray. Roughly toss the radish bulbs in the chicken drippings with wooden spoon and arrange them all around the chicken, flat side down.
  6. Return to oven and roast until the chicken skin is browned and puffed, and the radishes are tender, shriveled, and browned underneath, 20 to 25 minutes. (The chicken’s internal temperature will be around 185F.)
  7. Meanwhile, stir together the vinegar (or lemon juice), honey, and water.
  8. Once roasted, remove the chicken thighs to a platter to rest. Add the honey mixture to the pan and use a wooden spoon to scrape up any browned bits and toss the bulbs. Add the radish tops, season lightly with salt, and use tongs to toss and coat in the drippings. Return to oven to roast until the greens have wilted and the drippings are bubbly, 6 to 8 minutes. Serve radishes, tops, and drippings with chicken.