Crispy Chicken Thighs with Spice Roasted Radishes || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Crispy Chicken Thighs with Spice Roasted Radishes

Chicken

Try your hand at this simple Everyday Spice Blend, then put it to good use on chicken thighs for dinner tonight.

Ingredients

1 tablespoon kosher salt
1 tablespoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper
1 tablespoon fresh rosemary, chopped
1 teaspoon garlic powder
1 teaspoon paprika
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise
3 tablespoons extra-virgin olive oil
6 cups baby arugula
Kosher salt

Description

Combine kosher salt, black peppercorns, cumin seeds, fennel seeds, and crushed red pepper in a small skillet. Cook over medium, stirring often, until lightly toasted and fragrant, about 2 minutes. Transfer to plate; let cool. With a mortar and pestle or spice grinder, grind to a coarse powder. Add chopped fresh rosemary, garlic powder, and paprika. Stir well to combine.
Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and 2 tablespoons of the spice blend on a large rimmed baking sheet until evenly coated (Reserve the remaining spice blend for another use). Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.