Roast Chicken Drumsticks & French Breakfast Radishes w/ Dandelion Greens
Recipe by Jen Kim
2 tablespoons olive oil
4 chicken drumsticks
1 bunch dandelion greens
4 smashed cloves of garlic
1 bunch of French Breakfast Radishes with tops removed
1 tablespoon of lemon juice
Salt and pepper to taste
- Preheat your oven to 450° and season the drumsticks with salt and pepper. Rinse dandelion greens and radishes.
- Heat a heavy skillet over medium-high heat and cook the drumsticks until browned (about 3 to 5 minutes). Transfer chicken to a plate. Add the radishes and smashed whole garlic cloves to the pan and cook for 2 minutes.
- Place the chicken on top of the radishes and put the skillet in the oven on a rack in the top third of the oven. Roast chicken and radishes until chicken is cooked through and radishes are tender (about 12 minutes).
- After the chicken has cooked, remove skillet from the oven and transfer chicken to a serving plate and toss the dandelion greens with radishes and lemon juice in the hot pan until wilted.