Martine Berger
CSMS Magazine
This chicken dinner is all about the spice blend. If you do not make your own, then try the Cowboy Steak Rub.
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 1/2 pounds radishes (about 2 bunches)
Trimmed and halved lengthwise 3 tablespoons extra-virgin olive oil
2 tablespoons Everyday Spice Blend
6 cups baby arugula Kosher salt
Preheat oven to 450 degrees. Toss together chicken thighs, radishes, olive oil, and spice blend on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.
Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com
Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.
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