- 2 pounds boneless, skinless chicken thighs (about 8)
- 1/4 cup olive oil
- 2 tablespoons dijon mustard
- 1 shallot, finely chopped
- 4 cloves of garlic, finely chopped
- 1 tablespoon thyme
- 2 teaspoons kosher salt
- 1 pound of radishes, cut in half or 1/4ths, depending on their size
- 1 pound asparagus, thick ends trimmed off
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
Yogurt Feta Dip
- 1/2 cup feta cheese crumbles
- 1/4 cup plain yogurt (I used whole milk yogurt)
- juice from half a lemon
- 1 or 2 tablespoons water to thin to desired consistency
- Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
- Toss the radishes in 1 tablespoon olive oil. Spread in an even layer on the baking sheet and season with 1 teaspoon kosher salt. Roast for 20 minutes.
- While the radishes are roasting, marinate the chicken. In a medium size mixing bowl, combine the 1/4 cup olive oil, 2 tablespoons dijon mustard, finely chopped shallot + garlic, thyme and 2 teaspoons kosher salt. Add the chicken thighs and toss to coat. Allow them to marinate on the counter while the radishes are roasting.
- After the radishes have been cooking for 20 minutes, remove the sheet pan. Push the radishes to the bottom half of the sheet pan. Spread the chicken thighs in an even layer on the top half of the sheet pan. Return to the oven and roast another 20 minutes.
- Make the yogurt feta sauce. In a food processor, combine the feta, yogurt and lemon juice. Whip until smooth. If needed, add in a tablespoon or 2 of water to thin to desired consistency.
- After the chicken and radishes have been roasting for 20 minutes, remove the sheet pan from the oven. Turn your oven to BROIL. There will most likely be juices on the pan released from the chicken. I tilt the sheet pan over the sink to pour a majority of the juices off so the chicken can get caramelized in the final bake.
- Push the chicken to the top 1/3rd of the sheet pan, and the radishes to the bottom third. In the center, add the asparagus. Drizzle the asparagus with 1 tablespoon olive oil and season with 1 teaspoon kosher salt.
- Return to the oven and BROIL for about 5-7 minutes, until the chicken is caramelized and getting golden brown, and the asparagus is soft.
- Serve warm with the yogurt feta dip.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Dairy Free + Whole30: Don’t make the feta yogurt sauce and this dinner will be dairy free and Whole30 friendly!
Chicken: I prefer using boneless, skinless chicken thighs since they have so much flavor and a higher fat content which is great for keto. You could use bone in, they’ll just take longer to bake. Probably closer to 30 minutes. Chicken breasts would work too! They would cook for the same time as the boneless thighs. I get my organic, hormone + antibiotic free chicken from ButcherBox which I highly recommend!
Shallot: I prefer the mild flavor of shallots for this dish. You could substitute 1/4 of a yellow onion.
Thyme: I used fresh thyme from my garden. But dried thyme would work as well!
Radishes: I love using radishes to make this keto friendly. Another low carb potato swap out is turnips! If you don’t need this to be low carb you could substitute potatoes.
Reheating Leftovers: Store in an airtight container for at least 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
Inspiration: Recipe inspired by Half Baked Harvest.
Nutrition: Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary. Always best to go off your own calculations based on the ingredients and measurements you use. Calculated for each person getting 2 chicken thighs, and 1/4th of the radishes, asparagus + dip. This meal serves 4.