Ingredients

The following ingredients have 2 Servings
  • 4 medium (about 1 1/4 pounds) bone-in skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 bunches (about 1 pound) radishes (leaves still attached)
  • 2 tablespoons vinegar (white wine, rice, or apple cider)

Instruction

  • Set a large cast-iron or nonstick skillet over medium heat. Pat the chicken thighs dry with paper towel and sprinkle all over with salt and pepper.
  • Add the thighs, skin-side down, to the skillet. Cook, adjusting the heat as needed so the skin doesn’t brown too fast, until it’s deeply golden brown and crispy, 15 to 25 minutes.
  • While the chicken is cooking, use a knife to lop the greens off the radishes. Wash and dry the greens and set aside. Wash and dry the radishes, then halve them lengthwise (or quarter if they’re large).
  • Flip the chicken and set a timer for 5 minutes. When that goes off, push the chicken to the perimeter and add the radishes. Sprinkle with 1/4 teaspoon salt and toss radishes in the fat. Cook until the radishes are tender and starting to brown, and the chicken is cooked through to an internal temperature of 165°F (75°C), about 15 minutes more. (It’s ok if the internal temperature is a little higher; thighs are resilient.)
  • Transfer the chicken to a plate. Add the radish greens to the skillet and toss until they start to wilt, 1 minute or less. Turn off the heat, then stir in the vinegar. Nestle the chicken on top and serve.