9. Crispy Chicken With Roasted Radishes
Mellow and sweet, roasted radishes pair beautifully with crispy, well-seasoned chicken thighs. Finish with butter, lemon juice, and chives, and serve with bread to soak up every last bit.
A new recipe for a chicken dinner is always welcome, and this one hits all the marks. It comes together in just over a half hour in one pot with a short and simple recipe list. Can you say “Winner winner chicken dinner?” You’ll start the chicken thighs out on the stove top to make sure the skin gets perfectly crispy, and then nestle them with onions, garlic, and radishes for a quick roast in the oven. Finally, a knob of butter, a glug of lemon juice, and a shower of chives finishes the dish off, and you’ll serve with ample slices of toasted baguette for sopping up the juices.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 pounds total)
- 1 ¼ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- ¼ cup olive oil, divided
- 1 red onion, cut into 8 wedges
- 2 cloves garlic, crushed
- 12 ounces red radishes, quartered
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon chopped fresh chives
- 4 baguette slices, toasted
Directions
Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon salt and the pepper.
Heat 2 tablespoons oil in a large oven-safe skillet (not nonstick) over medium-high. Add 4 chicken thighs, skin side down; cook, undisturbed, until deep golden brown, about 8 minutes. Flip and cook until browned, about 2 minutes. Transfer to a plate and cover to keep warm. Pour fat out of skillet. Repeat with remaining 2 tablespoons oil and 4 chicken thighs; do not wipe skillet clean after second batch.
Add onion and garlic to skillet. Cook over medium-high, stirring often, until beginning to soften, 2 to 3 minutes. Stir in radishes and nestle chicken into mixture. Transfer skillet to oven and roast until a thermometer inserted in thickest portion of chicken registers 165°F, 15 to 17 minutes.
Transfer chicken and radish mixture to a platter. Return skillet to medium-high. Add broth and cook, stirring and scraping bottom of skillet to loosen browned bits, until reduced by half, 3 to 4 minutes. Remove from heat. Stir in butter, lemon juice, chives, and remaining ¼ teaspoon salt. Spoon sauce over chicken and radish mixture. Serve with baguette slices.
10.Sweet and Sour Glazed Pork Chops With Turnips and Carrots
This dish comes together quickly and has a bold, earthy taste thanks to whole grain mustard and fresh rosemary. The root veggies cook in the same skillet as the pork, which means that they soak up its rich, meaty flavor.
This 30-minute meal calls for less than 10 ingredients– which makes for a perfect weeknight dinner. The secret to a satisfying golden sear on pork chops, like all other proteins, is a hot skillet and patience. Add the chops to the glistening oil and resist the urge to peek. After a few undisturbed minutes on both sides, the pork chops will be cooked through and have the highly-sought golden-brown crust. Then a quick sauce made with white wine vinegar, honey, whole-grain mustard, and rosemary simmers on the stove along with root veggies for an aromatic side and a spoon-over glaze that elevates this hearty dinner.
Ingredients
- 4 pork chops
- 1/2 tsp ground black pepper
- 1 1/2 tsp kosher salt
- 3 tbsp olive oil
- 5 carrots, peeled and cut into 3/4-in. pieces
- 3 medium turnips or parsnips, peeled and cut into 3/4-in. pieces
- 1/2 cup white wine vinegar
- 2 tbsp honey
- 1 tbsp whole-grain mustard
- 1 tsp whole-grain mustard
- 1 sprig rosemary, plus chopped fresh rosemary for topping
Directions
Sprinkle both sides of pork chops with pepper and 1 teaspoon salt. Heat 2 tablespoons oil in a large skillet over medium-high. Add pork chops; sear until golden brown and an instant-read thermometer inserted in thickest part reads 145°F, 3 to 4 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm.
Heat remaining 1 tablespoon oil in skillet. Add carrots, turnips, and remaining 1/2 teaspoon salt; cook, stirring occasionally, until vegetables are browned in spots and bright in color, 2 to 3 minutes. Add vinegar, honey, mustard, rosemary sprig, and 1/2 cup water; stir until just combined and simmering, about 30 seconds
Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Add 1/4 cup water halfway through if sauce starts to reduce and darken.
Discard rosemary sprig. Transfer pork chops and vegetables to plates and spoon sauce on top. Garnish with chopped rosemary.