Chicken Thighs with Roast Sweet Potatoes and Radishes
Chicken Thighs with Roast Sweet Potatoes and Radishes, and an Herby Green Sauce
4 sweet potatoes, cut into 1”” spears
6 tablespoons olive oil, divided
salt and pepper
1 head of garlic, with the top 1/3 removed exposing the cloves
1 bunch radish, cut in half
1 1/2 lbs bone in skin on chicken thighs
1/2 lemon thinly sliced
2 cups soft herbs such as parsley, basil, or cilantro
1 minced shallot
1 teaspoon honey
¼ cup red wine vinegar
½ cup olive oil
1 tablespoons capers
Preheat oven to 425°F. Line a sheet tray with parchment paper.
Toss sweet potatoes with 2 tablespoons olive oil, and a big pinch of salt and pepper. Place on prepared sheet tray in a single layer. Drizzle the head of garlic with olive oil then wrap in foil. Place on the tray and roast for 20 minutes.
Toss radish halves with 2 tablespoons olive oil, and a pinch of salt and pepper. Add the radish halves to the sheet tray with the sweet potatoes and continue roasting for another 15 minutes.
While the vegetables are roasting, sprinkle the chicken thighs with salt. Add the remaining olive oil to a cast iron pan over medium high heat and brown the chicken thighs skin side down, about 4 to 6 minutes. Flip and scatter lemon slices over the chicken. Place the pan in the oven alongside the vegetables and roast for 18 to 20 minutes or until a meat thermometer registers 165°F.
Make the green sauce by adding the herbs, shallot, honey, scallions, cloves of roasted garlic, and vinegar in a food processor. Pulse until finely chopped. Drizzle in the olive oil then fold in capers. Taste for salt and pepper.
Serve chicken thighs with a drizzle of the green sauce alongside some sweet potato spears and roasted radish.
Makes 4 servings.