Description
Here’s an easy chicken dinner with plenty of seasonal vegetables and an opportunity to show off the spring season’s ravishing radishes now plentiful at local markets.
Ingredients
For the Aleppo pepper paste
- 1 clove garlic, peeled
- 1/2 teaspoon sea salt
- 1 tablespoon Aleppo pepper
- Pinch dried oregano
- Pinch dried thyme
- Dash red wine vinegar
- 1 tablespoon extra virgin olive oil
For roasting
- 4 chicken thighs, bone-in, skin-on
- 6 cups kale, thick stems removed, leaves torn into pieces
- 2 carrots, cut into sticks
- 1 sweet potato, thinly sliced
- 1 small delicate squash, sliced and seeded
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
For serving
- 2 cups arugula
- 1 cup sliced radishes
- Sliced chives or scallions
Instructions
Preheat the oven to 425°F.
To make the Aleppo pepper paste, grind the garlic with the sea salt in a mortar or mini food processor until it forms a paste. Add remaining ingredients for the pepper paste and mix well.
Place the chicken thighs in a bowl and rub with the Aleppo pepper paste.
Cover a sheet pan with parchment paper or foil for easy cleanup.
Place the kale in four piles on the parchment or foil and add salt and pepper to taste. Place one chicken thigh on each kale pile.
Toss the carrot sticks, sweet potato slices, and squash slices in a bowl with olive oil and some salt and pepper. Tuck them around the chicken.
Bake in preheated oven for 30 minutes or until the chicken is crisp and the juices run clear.
Serve garnished with fresh arugula, sliced radishes, and sliced chives or scallions.
- Category: Entree
