Ingredients- 8 bone-in, skin-on chicken thighs (about 3 pounds total)
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- ¼ cup olive oil, divided
- 1 red onion, cut into 8 wedges
- 2 cloves garlic, crushed
- 12 ounces red radishes, quartered
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon chopped fresh chives
- 4 baguette slices, toasted
Directions
Step 1
Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon salt and the pepper.
Step 2
Heat 2 tablespoons oil in a large oven-safe skillet (not nonstick) over medium-high. Add 4 chicken thighs, skin side down; cook, undisturbed, until deep golden brown, about 8 minutes. Flip and cook until browned, about 2 minutes. Transfer to a plate and cover to keep warm. Pour fat out of skillet. Repeat with remaining 2 tablespoons oil and 4 chicken thighs; do not wipe skillet clean after second batch.
Step 3
Add onion and garlic to skillet. Cook over medium-high, stirring often, until beginning to soften, 2 to 3 minutes. Stir in radishes and nestle chicken into mixture. Transfer skillet to oven and roast until a thermometer inserted in thickest portion of chicken registers 165°F, 15 to 17 minutes.
Step 4
Transfer chicken and radish mixture to a platter. Return skillet to medium-high. Add broth and cook, stirring and scraping bottom of skillet to loosen browned bits, until reduced by half, 3 to 4 minutes. Remove from heat. Stir in butter, lemon juice, chives, and remaining ¼ teaspoon salt. Spoon sauce over chicken and radish mixture. Serve with baguette slices.
