Sheet Pan Yogurt Roasted Chicken and Radishes
Posted by Donna-Marie Pye on
Hello spring chicken! Today's recipe takes us gently into spring using bright fresh ingredients including some early spring vegetables. For even more flavour, use whole cumin seeds and toast them in a dry frying pan before grinding them in a mortar and pestle and adding them to the yogurt. Even better, this a one-pan meal, making dinner prep super easy.
Ingredients...
Spiced Yogurt Marinade:
- 1 1/2 cups Greek yogurt
- 1/4 cup extra virgin olive oil, plus more
- 1 tbsp finely chopped fresh thyme
- 1 tbsp Backyard Honey Company liquid honey
- 1 tsp ground cumin
- 1 tsp sumac*
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
Roast Chicken Thighs & Radishes:
- 6 bone-in ,skin-on chicken thighs
- 2 bunches radishes, trimmed and halved
- 4 cups baby arugula
- 1/4 cup microgreens or chopped fresh parsley
* Sumac brings a delicious, tart and sour flavour to the recipe, but if you are unable to find it, substitute with a bit of lemon juice and zest.
Method...
- Pat the chicken thighs dry with a paper towel and let them sit at room temperature for 20 minutes. Preheat oven to 425 F. Line a large baking sheet with parchment paper.
- In a small mixing bowl, combine yogurt, 1/4 cup olive oil, fresh thyme, honey, cumin, sumac, red pepper flakes and salt; stir to mix well. Taste and adjust seasoning, adding a little more olive oil if your sauce is still very thick.
- Transfer 1/2 cup of yogurt mixture to a large mixing bowl and add chicken and radishes and stir until coated evenly. Transfer to the lined baking sheet and spread out evenly, allowing as much space as possible between chicken and vegetables.
- Bake in preheated oven for 15 minutes, then rotate the pan and cook an additional 15 minutes until everything is cooked through and chicken is deeply golden brown and a thermometer reads 165 F when tested in the centre of the meat (without touching the bone). If chicken is getting too brown while roasting, reduce heat to 350 F and continue roasting until chicken is fully cooked (testing with thermometer).
- Transfer to a cooling rack and let rest for 5 to 10 minutes.
- To serve, spread the reserved yogurt mixture on a serving platter. Top with arugula and roasted chicken and radishes. Garnish with microgreens/parsley and a drizzle of olive oil. Serve warm.
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