Tender roasted radishes perfectly pair with juicy chicken thighs in a guest-worthy dinner.
Ingredients
4(8-oz.
Prepare the recipe as directed, substituting 1 pound peeled baby turnips with greens.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Halve or quarter any larger turnips, if needed.
Preheat oven to 425F.
Sprinkle chicken thighs with 3/4 teaspoon of the salt.
Whisk together flour, pepper, and 1/4 teaspoon of the salt in a shallow dish.
Place buttermilk in a separate shallow dish.
Transfer to a wire rack set inside a rimmed baking sheet, and set aside.
Cut greens from radishes; roughly chop greens, and cut radishes in half.
Keep radishes and greens separate; set aside.
Melt butter in a 12-inch cast-iron skillet over medium-high; add oil.
Flip chicken thighs, and arrange radishes and garlic around chicken thighs; sprinkle with remaining 1/2 teaspoon salt.
Transfer chicken to a plate using a slotted spatula.
Heat radish mixture in skillet over medium-high.
Return chicken to skillet, skin side up.
Sprinkle with flaky sea salt, pepper, and oregano.
