I make this dish a lot in the early summer just as the different types of radishes start to hit the market. You can use the everyday red radishes but I like to use the white radishes or even the watermelon radishes in this dish, as the radishes roast to take on a mellow earthy flavor.
4 Chicken thigh-leg combos - bone-in and skin-on
1lb of baby heirloom potatoes - cut in half
1lb of mixed radishes - cut in half. - I like to use white radishes
1 pint of cherry tomatoes
1 stick of unsalted butter
1/2 cup of dry vermouth
4 cloves of garlic, smashed
6 fillets of anchovies, minced
1 tablespoon of lemon zest
1 tablespoon of fresh lemon juice
2 fresh sprigs of rosemary
a handful of Italian parsley, chopped and stems removed
Salt and Pepper
Preheat the oven to 425 degrees
Line 2 baking sheets with parchment paper
Clean and pat dry the chicken and season, and let sit at room temp for 15 to 20 minutes.
Place potatoes and radishes in a bowl, drizzle with olive oil, add lemon zest, toss, and season. Pour out onto the prepared baking sheet and place in the oven.
In a large deep skillet over med-high heat melt 1 tablespoon of butter and drizzle with olive oil, once shimmering, working in batches, crisp up the skin on the chicken, about. 4 to 5 minutes each side, transfer to the prepared baking sheet, repeat until done. Then transfer the baking with chicken to the oven and roast for about 20 minutes or until chicken is cooked through. Pour off the fat from the skillet and set aside, do not remove any of the bits that are in the skillet.
Add tomatoes and rosemary leaves to the veggie backing sheet and return to the oven right after you add the chicken to the oven.
Return skillet to medium heat and add 1 tablespoon of butter, minced anchovies, and garlic and saute for about a minute, scraping the bits off the bottom of the skillet. Now add the vermouth and saute until reduced by half. Remove skillet from heat and whisk in the lemon juice, followed by the remaining butter one tablespoon at a time. Do not add the next tablespoon of butter until the other has been melted and whisked into the sauce. Once all the butter has been added and the well combined, add half the parsley.
Once the chicken is done and the veggies are tender and the tomatoes have burst, transfer veggies to a serving platter and place the chicken on top, and pour the sauce over the top, garnish with the remaining parsley.