Lemon-Pepper Chicken Thighs with Buttery Roasted Radishes


Prep time: 5 minutes |Cook time: 28 minutes |Serves 4

Ingredients :

4 bone-in, skin-on chicken thighs (6 ounces each)
1 teaspoon olive oil
2 teaspoons lemon pepper
¼ teaspoon kosher salt

1 bunch radishes (greens removed), halved through the stem
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon unsalted butter, cut into small pieces
2 tablespoons chopped fresh parsley

To prep the chicken: Brush both sides of the chicken thighs with olive oil, then season with lemon pepper and salt. To prep the radishes: In a large bowl, combine the radishes, olive oil, salt, and black pepper. Stir well to coat the radishes.

To cook the chicken and radishes: Install a crisper plate in each of the two baskets. Place the chicken skin-side up in the Zone 1 basket and insert the basket in the unit. Place the radishes in the Zone 2 basket and insert the basket in the unit.


  1. Select Zone 1, select AIR FRY, set the temperature to 390°F, and set the time to 28 minutes.
  2. Select Zone 2, select ROAST, set the temperature to 400°F, and set the time to 15 minutes. Select SMART FINISH.
  3. Press START/PAUSE to begin cooking.
  4. When the Zone 2 timer reads 5 minutes, press START/PAUSE. Remove the basket, scatter the butter pieces over the radishes, and reinsert the basket. Press START/PAUSE to resume cooking.
  5. When cooking is complete, the chicken should be cooked through (an instant-read thermometer should read at least 165°F) and the radishes will be soft. Stir the parsley into the radishes and serve. Per serving Calories: 271| Total fat: 29g| Saturated fat: 6g| Carbohydrates: 5g| Fiber: 1g| Protein: 23g| Sodium: 246mg