Cooking Time: 28 Minutes




4 bone-in, skin-on chicken thighs (6 ounces each)

1 teaspoon olive oil

2 teaspoons lemon pepper

¼ teaspoon kosher salt


1 bunch radishes (greens removed), halved through the stem

1 teaspoon olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon unsalted butter, cut into small pieces

2 tablespoons chopped fresh parsley



To prep the chicken:

Brush both sides of the chicken thighs with olive oil, then season with lemon pepper and salt. To prep the radishes:

In a large bowl, combine the radishes, olive oil, salt, and black pepper. Stir well to coat the radishes. To cook the chicken and radishes:

Install a crisper plate in each of the two baskets. Place the chicken skin-side up in the Zone 1 basket and insert the basket in the unit.

Place the radishes in the Zone 2 basket and insert the basket in the unit. Select Zone 1, select AIR FRY, set the temperature to 390°F, and set the time to 28 minutes.

Select Zone 2, select ROAST, set the temperature to 400°F, and set the time to 15 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.

When the Zone 2 timer reads 5 minutes, press START/PAUSE. Remove the basket, scatter the butter pieces over the radishes, and reinsert the basket.

Press START/PAUSE to resume cooking. When cooking is complete, the chicken should be cooked through (an instant-read thermometer should read at least 165°F) and the radishes will be soft. Stir the parsley into the radishes and serve.

Nutrition: (Per serving) Calories: 271; Total fat: 29g; Saturated fat: 6g; Carbohydrates: 5g; Fiber: 1g; Protein: 23g; Sodium: 246mg



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