Lemon Chicken With Radishes and Peas
Recipe by Yasmin Fahr | Total time: 55 minutes A colorful dish primed for spring, or whenever you crave the promise of the season: bright colors and flavors. Here, radishes roast to cut their bite, rendering them more like rose-colored potatoes that cook with peas and chicken, which is crisped to a golden hue. Vibrant preserved (or fresh) lemons are mixed into butter and tucked under the chicken skin so that the butter melts into the meat while the chopped lemon bits flavors it, lingering as bite-size treasures. As for variations, those are abundant: Season the chicken with cumin, add fresh or dried herbs to the butter, and use your preferred variety of skin-on chicken parts to please every guest. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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