This week's weeknight recipe is a sheet pan recipe. This roasted chicken and garlic radishes recipe also have fresh thyme in it.
Radishes, when roasted, are an excellent substitute for potatoes when you are staying low carb. They are very low in calories and have a low glycemic index. Because of this, it is a Keto-friendly, Paleo-friendly dish. And, it doesn't use any gluten, nor does it have any dairy.
If you have radishes, this dish is a great weeknight meal. Just one thing, It's delicious to eat right away, but we found that the next day the radishes were strong smelling and was difficult to eat because of the smell. So, I recommend making enough for now and don't leave any for leftovers.
Roasted Chicken and Garlic Radishes Ingredients:
1 lb of chicken thighs boneless skinless - about 4 pieces
1 lb of radishes, cut ends and halved
10 springs of thyme - take off the stem and chop lightly
1 TBSP of Coconut Oil
½ tsp of salt
½ tsp of Pepper
1 tsp of granulated Garlic
Roasted Chicken and Garlic Radishes Instructions:
Preheat oven to 425 degrees.
While the oven is preheating, in a bowl, prep all the veggies and meat and toss in the coconut oil, salt, pepper, granulated garlic, and thyme to coat. Coat it completely. If you feel that it needs more seasoning, feel free to add it.
Add grease (nonstick spray or extra coconut oil) or add lined parchment paper to the cookie sheet. I didn't use parchment this time, but probably would next time. Toss the coated meats and radishes onto the cookie sheet.
Bake for 25-30 minutes depending on if the radishes are larger than normal. The below picture is how it looks after it was just removed from the oven. The radishes were browned and carmelized on the pan. Yum!
Below is the final picture of the roasted chicken and garlic radishes recipe. What do you think?
Below are some recipes I found with similar ingredients: