Crispy Chicken Thighs with Spice-Roasted Radishes


Try your hand at this simple Everyday Spice Blend, then put it to good use on chicken thighs for dinner tonight.

Crispy Chicken Thighs with Spice-Roasted Radishes
Photo: Victor Protasio
Active Time:
15 mins
Total Time:
45 mins

A stellar spice blend is one of the easiest ways to amp up the flavors of a dish, taking a simple seared pork chop or baked chicken thigh to the next level. But what makes a spice mix great? We asked Meherwan Irani, chef and founder of the spice retailer Spicewalla, for advice. His first tip? For the best flavor, make your own blend from scratch. Toast whole spices first to bloom their fragrances, then grind them to medium-coarse consistency. And taste your spices as you go. “A common mistake is assuming a spice will taste the way it smells. But there’s often a big difference.” 


Everyday Spice Blend

  • 1 tablespoon kosher salt

  • 1 tablespoon black peppercorns

  • 1 teaspoon cumin seeds

  • 1 teaspoon fennel seeds

  • 1/2 teaspoon crushed red pepper

  • 1 tablespoon fresh rosemary, chopped

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

Crispy Chicken Thighs with Spice-Roasted Radishes

  • 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

  • 6 cups baby arugula

  • Kosher salt


Make the spice blend

  1. Combine kosher salt, black peppercorns, cumin seeds, fennel seeds, and crushed red pepper in a small skillet. Cook over medium, stirring often, until lightly toasted and fragrant, about 2 minutes. Transfer to plate; let cool. With a mortar and pestle or spice grinder, grind to a coarse powder. Add chopped fresh rosemary, garlic powder, and paprika. Stir well to combine.

    Everyday Spice Blend
    Victor Protasio

Make the chicken

  1. Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and 2 tablespoons of the spice blend on a large rimmed baking sheet until evenly coated (Reserve the remaining spice blend for another use). 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.

Suggested Pairing

Lime-scented Australian dry Riesling.

Related Articles