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Chicken Vegetable Pan Roast with Butter Braised Radishes and Greens

Chicken Vegetable Pan Roast and Butter Braised Radishes with their Greens

Chicken Vegetable Roast with Butter Braised Radishes and Greens

This beautiful farm to table style dinner is full of color and flavor and it's so easy! Savory roast chicken breast with a Spanish style seasoning, Yukon gold potatoes, red bell and poblano peppers, served with a side of radishes and their deeply colored greens braised in butter and fresh dill.

My inspiration for this dinner was the gorgeous fresh picked radishes from my Home Garden!

Home Garden Radishes and Greens

Radishes love butter so why not a little butter? This classic french pairing of radishes and butter would be the side dish star for my spring supper.

I was thinking about having chicken so I added to the menu a sheet pan roast of bone-in, skin-on chicken breasts and some other veggies I found in my pantry. It's always a good idea to get to the freshest vegetables while they are at their best but sometimes my food plans get interrupted and a few things end up in my refrigerator a little longer than intended. I'm sure this would never happen to you!

I find roasting is a great way to use vegetables that have been around a bit longer than some of the others. The flavors concentrate and the sugars caramelize enhancing the colors and flavors that may have faded some with time. If the skins have blemishes or wrinkles they disappear deliciously as they roast in the oven. Win! Win!

On this meal occasion I found a forgotten red bell and poblano pepper hiding in my crisper drawer. They were not the freshest but still large and plump. This combination said to me "Spanish style pan roast chicken dinner" loud and clear. So I mixed up a small batch of seasoning; garlic powder, onion powder, salt, black pepper, dried oregano, cumin and cayenne red pepper, to season up my chicken.

I baked the chicken in a very large glass baking dish with big chunks of unpeeled yukon gold potato for about 60 minutes at 350 degrees before I added the bell pepper and poblano chili along with some red onion. The chicken was a little more than half finished cooking. All of the vegetables were chopped into very large pieces. The more tender vegetables don't take as long to cook and I wanted them to remain somewhat firm and juicy to go with the lean chicken. I cooked this in a low sided glass baking pan but I've done this many times using a sheet pan and it works just as well either way.

When the chicken temperature was 160 degrees I removed the pan from the oven to the top of my stove and covered it with cooking foil to let it rest while I braised the radishes and greens. The chicken finished cooking perfectly and everything stayed very warm. Letting the chicken breast rest after baking like this helps to keep the juices inside the large bone-in chicken pieces so the breast does not dry out but gets done all the way through.

Spanish seasoned chicken and vegetables

Chicken and vegetable roast with Spanish style seasoning. This was taken as I added the peppers and red onion about half-way through the roasting time.

Now it was time to prepare the beautiful radishes I had harvested from my garden earlier in the day!

After thoroughly rinsing the radishes and their greens I cut off the radish root portions leaving just a tiny bit of the greens attached and I cut each of them in half. I chopped the greens very coarsely.

Next, I heated a large skillet to medium heat then added a tablespoon of avocado oil to the pan (because it sounded good) and a tablespoon of butter. You could use more butter or any other good quality oil you like to use. I added the radish halves to this and let them braise for a few minutes until they began to become translucent. This is when I added the dark leafy greens to the pan, 2 more pats of butter, 2 tablespoons of water and 2 tablespoons of freshly chopped dill.

I tossed them in the pan with tongs for a few minutes then put the lid on and let the greens braise about 10 minutes until they were well wilted and the radishes were tender.

Butter Braised Radishes with Fresh Dill

Butter Braised Radishes with Fresh Dill

I absolutely love radishes this way! I never even thought about eating cooked radishes when I was younger but since I discovered butter braised radishes I am now a huge fan. I also recommend roasting them on a sheet pan lightly coated in a quality oil with other vegetables like broccoli and garbanzo beans. Even the greens can be roasted. The greens taste something like roasted kale and become crispy if left to roast long enough.

Drop me a line if you've enjoyed this recipe.




Chicken Vegetable Pan Roast and Butter Braised Radishes with their Greens

Equipment- Large glass or 1/2 sheet baking pan


2 large bone-in skin-on chicken breasts

3 large unpeeled Yukon gold potatoes

1 large Red Bell Pepper

1 Large Poblano Pepper

1/2 small red onion

Olive oil

Spanish style seasoning mix:

(mix all ingredients together in a very small bowl)

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1/4 tsp dried oregano

1/4 tsp cumin

dash cayenne red pepper

Salt to taste


Heat oven to 350 degrees.

Coarsely chop the potatoes and add to a baking pan tossing them in a tablespoon of olive oil on the pan. Rinse and pat dry the chicken pieces then place them on the baking pan skin side up with the potatoes. Sprinkle the chicken breasts generously with the seasoning mix and bake uncovered for about 60 minutes.

After 60 minutes, add the peppers and onions and toss them around with the potatoes to distribute the oils. Continue baking for another 30-40 minutes or until the chicken temperature is 160 degrees. Cover with aluminum foil to rest for 15-30 minutes.

Butter Braised Radishes with Fresh Dill

Equipment- Large Skillet with a lid, tongs are very helpful


1 large bunch garden fresh radishes

1 tablespoon good cooking oil

3 tablespoons butter (divided)

2 tablespoons water

2 tablespoons chopped fresh dill


Clean and trim radishes as described above then saute the root portions of the radishes in 1 tablespoon oil and 1 tablespoon melted butter in a large skillet for 5 to 10 minutes until they begin to become translucent. This will depend on how large your radishes are.

Add the greens to the skillet along with 2 more tablespoons butter, 2 tablespoons water and the dill.

Toss them in the skillet until the begin to wilt and then put the lid on and let them braise for about 10 minutes or until the greens are wilted and the radishes are tender.

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