Are you in vegetable rut? Consider trying something a little different. Radishes, when roasted, take on a sweeter, milder flavor, just like other cruciferous vegetables including Brussels sprouts, cauliflower and broccoli. They pack a lot of fiber into this dish and may help reduce inflammation. You can lower the saturated fat in this dish by removing the chicken skin prior to eating. If you can’t find crème fraiche at the local grocery store, you can substitute plain Greek yogurt.
PREP TIME
15 Min
COOK TIME
30 Min
SERVINGS
4
DIFFICULTY
Easy
Ingredients
- 4 bone-in, skin-on chicken thighs, trimmed and cleaned
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt (optional)
- ½ teaspoon ground black pepper
- 5 cups radishes, cut in half if large
- 6 cups of radish greens or other dark green such as spinach or kale
- 1 small red onion, cut into ¼ inch wedges
- ½ cup crème fraiche (may sub plain Greek yogurt or low-fat sour cream)
- 2 teaspoons Dijon mustard
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped fresh chives
Directions
- Preheat oven to 450 degrees F.
- Brush both sides of chicken with 1 tablespoon oil, and sprinkle with garlic, onion powder, and ¼ teaspoon each salt and pepper. Toss radishes and onion with the remaining oil, salt and pepper in a medium bowl. Arrange the chicken and vegetables in a single layer on a rimmed baking sheet.
- Roast for 20 minutes. Add radish greens and continue roasting until chicken internal temperature is 165 degrees, or about an additional 10 minutes.
- Meanwhile, whisk crème fraiche, mustard, lemon zest, lemon juice and chives in a small bowl. Serve the chicken and vegetables with the sauce.
Nutrition Facts
Serving Size: 1 thigh and 1 cup vegetables | Calories: 438 | Total fat: 27g | Saturated fat: 11g | Total carbohydrate: 16g | Dietary Fiber 6g | Sodium: 606mg | Protein: 31g
Recipe shared by Michelle Eaton, MS, Registered Dietitian, ThedaCare, compliments of eatingwell.com.
