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Chicken with Radishes and Lime Recipe

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3.8 from 5 reviews

  • Author: Chef
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This vibrant and flavorful Chicken With Radishes and Lime recipe features juicy bone-in, skin-on chicken thighs roasted to perfection with a savory miso-ghee paste. The addition of tender, lightly browned radishes tossed in the same miso-ghee blend adds a delightful earthiness, while a fresh squeeze of lime and a sprinkle of scallions and sesame seeds brighten up the dish. Perfect for a balanced and satisfying meal, this recipe is simple yet impressive and ready in just 45 minutes.

Ingredients

Chicken and Seasoning

  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste

Miso-Ghee Mixture

  • 1 tablespoon ghee or unsalted butter, at room temperature
  • 1 1/2 teaspoons white miso paste

Vegetables and Garnishes

  • 1 pound trimmed radishes, halved if large
  • 1 lime, cut in half
  • 2 scallions, light green and white parts only, thinly sliced
  • Black or white sesame seeds, for sprinkling (optional)

Instructions

  1. Preheat Oven: Heat your oven to 450 degrees Fahrenheit and place one rack in the middle and another about 6 inches from the broiler to prepare for roasting and potential broiling.
  2. Prepare Chicken and Miso-Ghee Paste: Drizzle 1 tablespoon olive oil over the chicken thighs and season them well with kosher salt and black pepper. In a medium bowl, combine the ghee and white miso paste by mashing them together until smooth.
  3. Stuff Chicken Thighs: Carefully lift the skin on each chicken thigh to create a pocket. Place about 1/2 teaspoon of the miso-ghee mixture underneath the skin of each thigh, then press on the skin to evenly distribute the mixture. Reserve about 1 teaspoon of the miso-ghee paste.
  4. Roast Chicken: Arrange the chicken thighs skin-side up and evenly spaced on a baking sheet. Massage the remaining 1 1/2 teaspoons of the miso-ghee paste all over the chicken. Roast on the middle oven rack for 15 minutes.
  5. Toss Radishes: While the chicken roasts, toss the halved radishes in the mixing bowl with the remaining miso-ghee mixture and 1 tablespoon olive oil. Season with salt and pepper.
  6. Add Radishes to Roast: After the initial 15 minutes, scatter the radishes around the chicken on the baking sheet. Continue to roast until the radishes are tender and lightly browned and the chicken reaches an internal temperature of 165 degrees Fahrenheit, about 10 to 15 more minutes.
  7. Broil for Crispy Skin: If the chicken skin isn’t browned enough, move the baking sheet to the upper rack near the broiler and broil for 1 to 2 minutes until the skin is crispy and golden brown.
  8. Finalize and Serve: Squeeze fresh lime juice over the roasted chicken and radishes. Garnish with thinly sliced scallions and sesame seeds if desired. Portion onto plates and serve immediately.

Notes

  • Be careful when lifting the chicken skin to avoid tearing, so the miso-ghee paste stays inside the pocket.
  • You can substitute unsalted butter for ghee if unavailable.
  • If you prefer less saltiness, adjust the amount of miso paste accordingly.
  • Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
  • Radishes can be replaced with turnips or baby potatoes for a different but complementary flavor.
  • The broiling step is optional but recommended for crispier skin.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/chicken-with-radishes-and-lime-recipe/