Active Time:15 mins - Total Time: 45 mins - Yield: 6
Ingredients
Everyday Spice Blend
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper
1 tablespoon fresh rosemary, chopped
1 teaspoon garlic powder
1 teaspoon paprika
Crispy Chicken Thighs with Spice-Roasted Radishes
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise
3 tablespoons extra-virgin olive oil
6 cups baby arugula
Kosher salt
Directions
Make the spice blend
Combine kosher salt, black peppercorns, cumin seeds, fennel seeds, and crushed red pepper in a small skillet. Cook over medium, stirring often, until lightly toasted and fragrant, about 2 minutes. Transfer to plate; let cool. With a mortar and pestle or spice grinder, grind to a coarse powder. Add chopped fresh rosemary, garlic powder, and paprika. Stir well to combine.
Make the chicken
Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and 2 tablespoons of the spice blend on a large rimmed baking sheet until evenly coated (Reserve the remaining spice blend for another use). Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.
