Crispy Chicken With Roasted Radishes

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.

Recipe: Radish Salad

Makes 2 servings

This simple salad packs a health punch with the earthy radish and the light cucumber tossed in herbs, olive oil, and lemon juice.
Finish it off with a sprinkle of sea salt and what results is a gorgeous dish worthy of any brunch or lunch gathering.

Ingredients

• 2 cups sliced radishes (make sure to use the freshest, most beautiful radishes available)
• 2 cups sliced cucumbers
• 2 tablespoons minced tarragon
• 4 tablespoons minced dill
• 2 tablespoons olive oil
• ¼ lemon, juiced
• ¹⁄8 teaspoon sea salt

Directions

Place the radish and cucumber slices in a medium bowl and toss with all the remaining ingredients. Allow the salad to chill in the refrigerator for 15 minutes before eating.

Radishes are a standout cruciferous vegetable that deserves its own time in the limelight. If the term 'food as medicine' applies to anything, it applies to radishes.

Radishes help combat dozens of conditions - including brain tumors, brain cancer, arthritis, asthma, epilepsy, intestinal worms and parasites, multiple sclerosis, and more.