Keto Chicken Thighs in Mustard Butter Sauce with Roasted Radishes

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the radishes on a sheet pan and toss with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and browned at the edges.

2. 2

   2. While the radishes roast, season the chicken thighs on both sides with the remaining salt and black pepper.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil and place the chicken skin-side down. Cook for 6 to 8 minutes until the skin is deeply golden and crisp; flip and cook 2 minutes more.

4. 4

   4. Reduce the heat to medium, add the garlic to the skillet, and cook for 30 seconds, stirring so it does not burn. Stir in the Dijon mustard and chicken broth, scraping the bottom of the pan to incorporate the browned bits.

5. 5

   5. Add the heavy cream and thyme leaves, stir well, and let the sauce simmer gently for 2 to 3 minutes. Add the butter gradually, swirling the pan until the sauce is glossy and lightly thickened.

6. 6

   6. Return the chicken to the skillet skin-side up and transfer the skillet to the oven at 220 °C / 425 °F. Bake for 8 to 10 minutes, or until the chicken is fully cooked through.

7. 7

   7. Remove the skillet from the oven and add the lemon juice to the sauce. Taste and adjust salt if needed. Sprinkle the fresh parsley over the top.

8. 8

   8. Serve the chicken thighs with plenty of mustard butter sauce and the hot roasted radishes on the side.