One Pan Chicken & Radishes

I love radishes because they are so refreshing, nutritious and versatile. You can slice them raw for salads, or roast them on their own or with other root vegetables.

Radishes are a nutritional powerhouse rich in folate, potassium, fiber, B6 and vitamin c, as well as cancer-fighting antioxidants. They can help strengthen the stomach lining and tissues of the gut, and they have anti-fungal properties to help regulate yeast in the gut. The mighty little radish has also been shown to improve insulin sensitivity and glucose metabolism by regulating adiponectin. They’re great for heart health, immune function and skin too. What’s not to love?!

This is a simple but tasty dish that won’t leave you with a pile of dishes to wash after dinner. I recommend using a cast iron or stainless steel pan, but be careful removing it from the over because the handles will be very hot!

Ingredients:

• 1 lb Chicken Leg, Bone-In (skin on)

• 1/4 tsp Ground Sumac (divided)

• 1/2 tsp Fennel Seed (ground)

• Sea Salt & Black Pepper (to taste)

• 2 tsp Avocado or Coconut Oil

• 1 Lemon (sliced, zest from half the lemon reserved)

• 2 cups Radishes (trimmed, halved, tops removed and washed/dried)

• 4 Garlic (cloves, skin on)

• 2 tbsps Fresh Oregano (divided)

• 1 tsp Extra Virgin Olive Oil

Directions:

1. Preheat the oven to 400ºF (204ºC).

2. Season the chicken with half the sumac, ground fennel seed, salt and pepper. Heat a cast-iron pan over medium heat, and add the avocado or coconut oil. Add the chicken, skin side down, and sear for 8 to 10 minutes, until lightly browned and crispy.

3. Add the lemon zest to the chicken. Add the radishes, garlic cloves and lemon slices to the pan. Season the radishes with salt, pepper, half the oregano and remaining sumac. Place in the oven and cook for 30 minutes, turning the chicken halfway.

4. Remove the skillet from the oven and take the chicken out. Add the radish tops and place back in the oven for 2 to 3 minutes, until just wilted.

5. Divide everything evenly between plates, drizzle greens with olive oil, and garnish with the remaining oregano. Enjoy!