Crispy Chicken Thighs With Spring Vegetables (2024)

8 small bone-in, skin-on chicken thighs (about 3 pounds)

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

1 pound asparagus, trimmed

1 pound baby new potatoes, halved if larger than ½"

1 bunch radishes (about ½ pound), halved

2 tablespoons plus 2 teaspoons vegetable oil, divided

3 garlic cloves, finely chopped

1 tablespoon anchovy paste, or 6 fillets, finely chopped

½ cup (1 stick) cold butter, cut into 1-tablespoon pieces, divided

½ cup dry white wine

1 tablespoon fresh lemon juice

1 tablespoon finely chopped parsley, plus more for serving

You can keep the bones in your chicken thighs if you prefer—roast in oven 12–14 minutes instead of 8–10.

Leave a Review

• This was a pleasure to cook, came together so fast and each part in perfect sequence, like a dance. Sauce is so full of umami, veggies perfectly cooked per the recipe. It was gorgeous with the colorful veggies. I will be making this again but may try different veggies to satisfy my DH, probably green beans to replace the asparagus but I think it would be good with just about any veggie or hardy green you have on hand. This was my first experience eating cooked radishes, they're not amazing... I did put the chicken on the same sheet pan as the veg (lazy of me, I didn't want to dirty another pan) but it worked perfectly.

  • Krista

  • Coeur d'Alene, Idaho

  • 12/4/2023

• Great Recipe

  • Anonymous

  • London

  • 11/2/2023

• Great dish - next time I make this I’ll add a shallot to the sauce and put the chicken thighs on the same pan as the veggies so they get to roast in all the delicious chicken fat.

  • The Maple Maiden

  • Calgary, Canada

  • 4/27/2023

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    Chicken Thigh Recipes

• Made this recipe exactly as written, did not add or omit anything. It was simply delicious! For my personal taste, the sauce was a little too salty so next time I may use less anchovy. However, the sauce over the potatoes was a perfect combination.

  • Anonymous

  • 5/13/2022

• Made this and it was delicious! Because I didn't read the recipe in advance, I ended up putting the entire amount of salt and pepper in the veggies. I lightly salted the chicken but everything was flavorful and had depth. I assume it is from the roasted veggies, butter, wine...and I used prepackaged sardines (in lue of anchovies) packed in oil with olives and Mediterranean spices. I did not include the oil from the sardines. I only used 1/2 the butter that was suggested and still the sauce was a little too buttery. Also, I used boneless, skinless chicken thighs. My adjustments were due to what I had on hand. I will totally make this again. Next time I will add onions to the roasted veggies. So yummy!

  • jayataurn

  • Bethesda, MD

  • 6/14/2021

• Easy weeknight dish. Deleted potatoes, anchovies and radishes since they were not on hand. Added scapes, 1 inch pieces sliced thin while cooking the garlic. Added 3 tbl fresh parsley, coarsely chopped. Since I served it with blackened fresh corn from the cob, I didn't miss the deleted ingredients.

  • chefgigitra

  • Illinois

  • 7/9/2020

• During this time of the pandemic, I was faced with celebrating Easter by myself. I made this dish, and found it made the day a little more special. Everything turned out great, and the pan sauce made it fancy.

  • jansan1

  • Orange County, CA.

  • 4/13/2020

• Very tasty, fairly simply dish. The root vegetables need to cook for longer than is suggested (probably at least 20 minutes before starting the protein). I enjoyed the anchovies, but I would like to try it with the capers ... just to compare.

  • cpbjr

  • 6/3/2019

• Leave out the anchovy. I put less but still overwhelming. Sauce broke. Totally unremarkable food. Waste of good food. BTW the asparagus cooks in less than 5 minutes at that temp. I wonder if you actually cook your recipes? 1 fork.

  • healthinhand

  • Idaho

  • 5/19/2019

• An OK dish. The radishes were an interesting twist, but the cook time for the chicken should be longer. And while the flavors were decent, I felt they were somewhat muted and not impressive enough to put this dish in the rotation for my family.

  • Francus

  • Charlotte

  • 5/16/2019

• Delicious!

  • MichaelThorne

  • 5/12/2019

• We loved it! I'll probably cut the butter in half next time.

  • rosski

  • Seattle, WA

  • 4/22/2019

• Truly, it's a hit. Makes the "favorite" list. Thank you Anna!

  • njredhead

  • California

  • 9/14/2018

• This is an amazing recipe. Don't skip the anchovies. They give a very nice depth. My family practically licked up the sauce. This is a keeper.

  • bluecatt8093

  • Richmond, KY

  • 8/28/2018

• Easy, delicious, and at the top of my favorite recipes list!

  • lotuspalmlin

  • San Diego, CA

  • 5/27/2018

TagsChicken ThighChickenPoultryAsparagusVegetableRadishRoot VegetablePotatoAnchovyFishSeafoodMainDinnerGluten FreeNut FreeWeeknight MealsBraiseEasterSpringEpicurious