While you might associate springtime radishes and turnips with peppery crunch in their raw form, roasting makes them juicy and sweet. Starting the chicken thighs skin-side down in a cold pan allows the fat to slowly melt as the skin crisps perfectly, and leaves you with rich schmaltz that pulls double duty to coat the spring vegetables in this one-pan supper. Finish it off with lemon and our creamy house-made dressing with tarragon.

If you’d like to add even more spring produce, this pairs well with Organic Seasonal Salad Mix, or would also be delicious with warm Sourdough Bread.

What you’ll receive:

• Whole Chicken Thighs (1.5lb, 3-4 thighs)
• Herbs de Provence Spice Blend
• Organic Purple & Red Radishes
• Organic Hakurei Turnips
• Organic Asparagus
• Organic Tarragon
• The Minnow’s Creamy Dressing
• Organic Lemon

NOTE: chicken may arrive partially frozen to ensure freshness. Store in the refrigerator to defrost before cooking. To rapidly defrost, place the sealed package in a bowl of cold water, and leave it in the sink with the tap running into the bowl in a thin stream for about 30 minutes.

What you’ll need:

• Extra Virgin Olive Oil
• Pure Kosher Sea Salt
• Black Pepper

Recipe instructions:

1. Preheat the oven to 425°F.
2. Pat the chicken thighs dry with paper towels, season with salt and freshly ground pepper. Sprinkle all over with the herbs de provence.
3. In a large unheated cast-iron or oven-proof skillet, add the chicken thighs skin side down and set over medium-low heat. Cook without moving until the chicken releases easily from the pan and the skin is crisp and golden, 12-14 minutes.
4. Meanwhile, cut the radishes and turnips into halves or quarters, depending on size. Trim any woody ends from the asparagus. Finely chop the tarragon leaves and stir into the creamy dressing.
5. When the chicken skin is crisp and releases from the pan, use tongs to transfer to a plate and set aside. Add the radishes, turnips, and asparagus to the pan and turn to coat in the rendered chicken fat. Nestle the chicken between the veggies, skin side up. Transfer to the oven and roast until the vegetables are tender-crisp and the chicken is cooked through, 10 minutes.
6. Cut the lemon into wedges. Portion the chicken and vegetables onto plates, drizzle with the creamy tarragon dressing, and serve with the lemon wedges on the side.