Crispy Chicken with Sauteed Radishes, Spinach, and Bacon
By America's Test KitchenPublished on August 4, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmedSalt and pepper 2 slices bacon, chopped fine10 ounces radishes, trimmed and quartered10 ounces (10 cups) baby spinach 2 garlic cloves, minced2 teaspoons lemon juice, plus lemon wedges for serving
Before You Begin
To ensure crispy chicken skin, resist the urge to move the chicken while browning it in step 2.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Cook bacon in ovensafe 12-inch skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate, leaving rendered fat behind.
- Add chicken to skillet, skin side down, and cook until well browned, about 5 minutes. Flip chicken, transfer skillet to oven, and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 15 minutes. Transfer chicken to plate and tent loosely with foil.
- Discard all but 1 tablespoon fat from skillet and return to medium-high heat. Add radishes and 1/2 teaspoon salt and cook until tender, about 2 minutes. Stir in spinach and garlic and cook until wilted, about 2 minutes. Off heat, stir in bacon and lemon juice. Transfer to serving platter and top with chicken. Serve with lemon wedges.
Time
30 minutesYield
Serves 4Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
Salt and pepper
2 slices bacon, chopped fine
10 ounces radishes, trimmed and quartered
10 ounces (10 cups) baby spinach
2 garlic cloves, minced
2 teaspoons lemon juice, plus lemon wedges for serving
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
Salt and pepper
2 slices bacon, chopped fine
10 ounces radishes, trimmed and quartered
10 ounces (10 cups) baby spinach
2 garlic cloves, minced
2 teaspoons lemon juice, plus lemon wedges for serving
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
Salt and pepper
2 slices bacon, chopped fine
10 ounces radishes, trimmed and quartered
10 ounces (10 cups) baby spinach
2 garlic cloves, minced
2 teaspoons lemon juice, plus lemon wedges for serving
Why This Recipe Works
Cooking the chicken in rendered bacon fat ensures both crisp skin and a subtle smoky flavor.
Before You Begin
To ensure crispy chicken skin, resist the urge to move the chicken while browning it in step 2.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Cook bacon in ovensafe 12-inch skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate, leaving rendered fat behind.
- Add chicken to skillet, skin side down, and cook until well browned, about 5 minutes. Flip chicken, transfer skillet to oven, and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 15 minutes. Transfer chicken to plate and tent loosely with foil.
- Discard all but 1 tablespoon fat from skillet and return to medium-high heat. Add radishes and 1/2 teaspoon salt and cook until tender, about 2 minutes. Stir in spinach and garlic and cook until wilted, about 2 minutes. Off heat, stir in bacon and lemon juice. Transfer to serving platter and top with chicken. Serve with lemon wedges.
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