Earthy Delights Recipe

Honey Butter-Glazed Chicken with Radishes

Honey Butter-Glazed Chicken with Radishes
Radishes might seem to be an unusual ingredient to be included in this oven-braised dish, but they make a wonderfully flavorful counterpoint to the rich, dark chicken thighs. An easy glaze of honey butter and lemon zest finishes the chicken to perfection.

1-2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken thighs
2 bunches of radishes, trimmed and cut in half
Handful of sturdy greens, such as arugula, kale or spinach
1 tablespoon honey butter
Zest and juice of 1 Meyer lemon



Preheat the oven to 400° F.


Sprinkle the chicken with a little salt and pepper. We used thighs because they are particularly good in braised dishes, but you could use any part of the chicken.


Heat an oven-proof skillet over medium-high heat. Add enough olive oil to generously coat the bottom. Place the chicken thighs into the pan skin-side down. Cook until the skin is evenly browned, about 6-8 minutes. Turn the chicken and brown the opposite side, about 2 minutes. Turn off the heat, remove the chicken from the pan and set aside. Pour off most of the oil, leaving about a teaspoon in the pan.


Place the halved radishes into the pan, cut-side down. Season with a little salt and pepper. Put the chicken on top of the radishes, skin-side up. Mix together the honey butter and Meyer lemon zest in a bowl. Brush the top of the chicken with half of the mixture (you’ll use the rest in a few minutes).


Slip the uncovered pan into the oven. Roast for about 15 minutes, then brush the remaining honey butter-lemon zest mixture onto the chicken. Continue to roast until the chicken is cooked through, about another 15 minutes (30 minutes total) or until the juices run clear when a thin knife is inserted close to the bone.


When the chicken is done, transfer the pieces to a plate. Toss the greens into the pan and gently stir them into the roasted radishes until slightly wilted. Season with a splash of fresh lemon juice, salt and freshly ground black pepper to taste. Spoon the radishes and greens onto warm plates and place the chicken on top.