Crispy Chicken Thighs
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Crispy Chicken Thighs

Crispy Chicken Thighs

with Roasted Radishes, Carrots, and Summer Herb Gremolata

Roasting radishes until golden brown transforms them from crisp and crunchy to tender and mellow. To make life easier, our Summer herb gremolata serves double duty as both a condiment for crispy-skinned chicken and as a salad dressing flavor-booster.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


/ serving 2 people

16 ounce

Chicken Thighs

6 unit


8 ounce

Baby Carrots

½ ounce


½ ounce


4 ounce


1 tablespoon


(Contains Eggs)

1 unit


2 clove


Not included in your delivery

3 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories566 kcal
Energy (kJ)2368 kJ
Fat45 g
Saturated Fat0 g
Carbohydrate45 g
Sugar0 g
Dietary Fiber6 g
Protein27 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Small Bowl



Preheat oven to 400 degrees. Cut half the radishes in half lengthwise, then thinly slice the remaining radishes. On a baking sheet, toss the carrots with 1 teaspoon olive oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, until soft and caramelized.


Meanwhile, pat the chicken dry with a paper towel, then season on all sides with salt and pepper. Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add the chicken to the pan skin-side down and cook 7-9 minutes, until crispy and very golden brown. Turn and cook another 3-4 minutes on the other side, until golden brown but not yet cooked through


Take the baking sheet out of the oven. Add the halved radishes to the sheet and drizzle with 1 teaspoon olive oil. Season with salt and pepper. Place the chicken thighs on the baking sheet and return sheet to the oven to cook 12-15 minutes longer, until chicken is cooked through and radishes are golden brown.


While the chicken cooks, make the gremolata: mince the parsley, chives, and garlic. Zest and halve the lemon. In a small bowl, combine the parsley, chives, and lemon zest in a small bowl. Stir in two tablespoons olive oil, a squeeze of lemon, and garlic to taste. Season with salt and pepper.


Trim any long stems from the arugula. To make the salad dressing, combine in a small bowl ½ the gremolata, 1 tablespoon mayonnaise, and a squeeze of lemon. Season with salt and pepper.


Plate the arugula and scatter with sliced radishes. Drizzle with the salad dressing. Place the roasted carrots, radishes, and chicken thighs alongside. Top the chicken and roasted vegetables with the gremolata and enjoy!