Sheet Pan Yogurt Roasted Chicken and Radishes
By GreenPan
Sheet Pan Yogurt Roasted Chicken and Radishes
By GreenPan
Yield/Serves:
6 servings
For the spiced yogurt:
1 1/2 cups Greek yogurt
1/4 cup extra virgin olive oil, plus more as needed
1 tablespoon finely chopped fresh thyme
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon sumac
1 teaspoon Aleppo pepper (or 1/2 teaspoon crushed red pepper flakes)
1 teaspoon kosher salt, plus more to taste
For the roast chicken thighs and radishes:
6 bone-in, skin-on chicken thighs
2 bunches radishes, trimmed and halved or quartered lengthwise (depending on size)
4 cups baby arugula
1/4 cup micro radish greens or roughly chopped parsley, for garnish
1 1/2 cups Greek yogurt
1/4 cup extra virgin olive oil, plus more as needed
1 tablespoon finely chopped fresh thyme
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon sumac
1 teaspoon Aleppo pepper (or 1/2 teaspoon crushed red pepper flakes)
1 teaspoon kosher salt, plus more to taste
For the roast chicken thighs and radishes:
6 bone-in, skin-on chicken thighs
2 bunches radishes, trimmed and halved or quartered lengthwise (depending on size)
4 cups baby arugula
1/4 cup micro radish greens or roughly chopped parsley, for garnish
Tips
For even more flavor, use whole cumin seeds and lightly toast them in a frypan before grinding them and adding to the yogurt!
Sumac brings a delicious tart and sour flavor to the recipe, but if you’re unable to fine it, substitute with a bit of lemon juice and zest!
Pat the chicken thighs dry with paper towel and let them sit at room temperature for 20 minutes. Preheat the oven to 425 F.
In a small mixing bowl stir to combine all the ingredients for the spiced yogurt. If your Greek yogurt is especially thick, add a bit more olive oil until the consistency is just thin enough to easily coat the chicken and radishes. Taste and adjust as desired. Transfer half a cup of the yogurt to a large mixing bowl, reserving the rest for serving.
Add the chicken and radishes to the large mixing bowl containing the half a cup of yogurt and stir until coated evenly. Transfer the chicken and radishes to a large GreenPan Premiere Sheet Pan, taking care to spread everything in one layer evenly to allow as much air space as possible.
Transfer to the oven and cook for 15 minutes, then rotate the pan and cook for another 15 minutes or until everything the radishes are cooked through, and the chicken is deeply golden brown and reads 160 F in the center (without touching the bone) with an instant read thermometer. If the chicken and radishes are getting too dark before fully cooked, reduce the oven temperature to 350 F to finish cooking. Transfer to a wire rack and allow the chicken to rest for 5 to 10 minutes and carry over to 165 F.
To serve, spread an even layer of the reserved yogurt on the bottom of a serving platter or individual plates. Top with arugula, followed by chicken and radishes. Garnish with micro radish greens or parsley, drizzle with a bit more olive oil, and serve warm immediately.
For even more flavor, use whole cumin seeds and lightly toast them in a frypan before grinding them and adding to the yogurt!
Sumac brings a delicious tart and sour flavor to the recipe, but if you’re unable to fine it, substitute with a bit of lemon juice and zest!
Pat the chicken thighs dry with paper towel and let them sit at room temperature for 20 minutes. Preheat the oven to 425 F.
In a small mixing bowl stir to combine all the ingredients for the spiced yogurt. If your Greek yogurt is especially thick, add a bit more olive oil until the consistency is just thin enough to easily coat the chicken and radishes. Taste and adjust as desired. Transfer half a cup of the yogurt to a large mixing bowl, reserving the rest for serving.
Add the chicken and radishes to the large mixing bowl containing the half a cup of yogurt and stir until coated evenly. Transfer the chicken and radishes to a large GreenPan Premiere Sheet Pan, taking care to spread everything in one layer evenly to allow as much air space as possible.
Transfer to the oven and cook for 15 minutes, then rotate the pan and cook for another 15 minutes or until everything the radishes are cooked through, and the chicken is deeply golden brown and reads 160 F in the center (without touching the bone) with an instant read thermometer. If the chicken and radishes are getting too dark before fully cooked, reduce the oven temperature to 350 F to finish cooking. Transfer to a wire rack and allow the chicken to rest for 5 to 10 minutes and carry over to 165 F.
To serve, spread an even layer of the reserved yogurt on the bottom of a serving platter or individual plates. Top with arugula, followed by chicken and radishes. Garnish with micro radish greens or parsley, drizzle with a bit more olive oil, and serve warm immediately.