Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
6
Low
Nutrition per serving
Calories469.1 kcal (23%)
Total Fat31.6 g (45%)
Carbs18 g (7%)
Sugars7.2 g (8%)
Protein28.1 g (56%)
Sodium1116.5 mg (56%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.5 lbradishes
cleaned and halved
1 bunchleeks
cleaned and cut into 1 inch pieces
1lemon
zested and juiced
6 clovesgarlic
grated
kosher salt
pepper
to taste
olive oil
for drizzling
6chicken thighs
bone in, skin on
2 tspcoriander
¼ cupchicken stock
jasmine rice
Cooked, for serving, if desired
8 ozsnap peas
cleaned and thinly sliced
¼ cupricotta salata
grated, or crumbled feta cheese
2 Tbspfresh parsley
chopped
2 Tbspfresh dill
chopped
2 Tbspscallions
sliced
Lemon juice
olive oil
for dressing
kosher salt
to taste
pepper
to taste
Instructions
Step 1
Preheat oven to 425F.
Step 2
Add radishes and leeks to a 9x13” baking dish. Add lemon zest, lemon juice, garlic, olive oil to coat, salt and pepper. Toss to coat.
Step 3
Season chicken thighs all over with a generous amount of salt and pepper, and the coriander.
Step 4
Add chicken thighs on top of radishes and pour the chicken stock around the chicken and over the radishes.
Step 5
Bake until chicken is deep golden and cooked through, about 50-60 minutes.
Step 6
While chicken cooks, add snap peas, ricotta salata, parsley, dill, and scallions to a medium bowl. Dress with as much lemon and olive oil as desired and season to taste with salt and pepper. Set aside.
Step 7
Once cooked, remove chicken thighs from pan and set aside to rest. Turn broiler on to high and broil radishes until golden brown, about 6-8 minutes. Keep an eye on them as broilers vary in strength!
Step 8
Serve chicken with radishes, pan juices, and the salad on the side. The pan juices are so good in this don’t skip them! Serve with rice on the side too, if desired (the rice is also delish with the pan juices!). ***
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