Crispy Chicken Thighs
with Roasted Radishes, Carrots, and Summer Herb Gremolata
Crispy Chicken Thighs
Golden chicken thighs pair with sweet roasted radishes and carrots, finished with a bright summer herb gremolata for a crisp, fresh, flavor-packed dinner.
Ingredients
For 2 servings
- 4 ounce Arugula
- 8 ounce Baby Carrots
- 16 ounce Chicken Thighs
- ½ ounce Chives
- 2 clove Garlic
- 1 unit Lemon
- 1 tablespoon Mayonnaise
- ½ ounce Parsley
- 6 unit Radishes
Additional Ingredients
- 3 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time35m
Calories566
Protein27g
Carbs45g
Fat45g
Tags:
Gluten-freeFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥚EggsSwaps and substitutions
For egg-free needs, use an egg-free mayo or plain dairy-free yogurt in the herb sauce. To keep it poultry-free, swap the chicken for thick cauliflower steaks or roasted mushrooms and season them the same way.
What to serve with it
Serve with a simple grain like rice, farro, or crusty bread to soak up the bright herb and lemon flavors. A crisp green salad or chilled cucumber side keeps the plate fresh and balances the hearty chicken and roasted vegetables.
