Roasted Chicken and Radish Dinner
Serves 1
Directions
- 1Place a roasting pan on the stovetop.
- 2Cut radishes in half.
- 3Transfer the cut radishes to the roasting pan.
- 4Slice leeks.
- 5Add sliced leeks to the roasting pan with the radishes.
- 6Season the vegetables with salt.
- 7Season the vegetables with pepper.
- 8Zest a lemon over the vegetables.
- 9Grate garlic over the vegetables.
- 10Squeeze lemon juice over the vegetables.
- 11Toss the vegetables together in the roasting pan.
- 12Season chicken thighs with salt.
- 13Season chicken thighs with pepper.
- 14Add coriander to the chicken thighs.
- 15Place the seasoned chicken thighs on top of the vegetables in the roasting pan.
- 16Pour chicken stock into the roasting pan.
- 17Drizzle olive oil over the chicken and vegetables.
- 18Place the roasting pan in the oven.
- 19Trim and thinly slice snap peas for the salad.
- 20Grate ricotta salata into a bowl with the snap peas.
- 21Chop fresh dill.
- 22Add chopped dill to the salad bowl.
- 23Chop fresh parsley.
- 24Add chopped parsley to the salad bowl.
- 25Chop scallions.
- 26Add chopped scallions to the salad bowl.
- 27Drizzle olive oil into the salad bowl.
- 28Season the salad with salt.
- 29Season the salad with pepper.
- 30Stir all the salad ingredients to combine.
- 31Remove the cooked chicken from the roasting pan using tongs.
- 32Place the radishes under the broiler to brown them further.
- 33Serve the roasted radishes and leeks on a plate.
- 34Place a cooked chicken thigh on top of the vegetables.
- 35Spoon some pan juices over the chicken and vegetables.
- 36Add a portion of the snap pea salad to the plate.
Ingredients
- radishes
- leeks
- salt
- pepper
- lemon
- garlic
- chicken thighs
- coriander
- chicken stock
- olive oil
- snap peas
- ricotta salata
- dill
- parsley
- scallions
Equipment
roasting pancutting boardknifegratersmall bowltongsskimmerserving plate
Tips
- You can use a whole chicken or chicken thighs for the dish.
- For the salad, feta can be used instead of ricotta salata.
- Serve the chicken and radishes with pan juices and a side of rice.
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