Crispy Chicken Thighs with Charred Scallion Green Sauce, White Beans & Roasted Radishes
Crisp chicken, spring vegetables, smoky scallion herb sauce.
Daily recipe · April 29, 2026
A little about this dish
This spring-forward main course leans into American flavors with a fresher, more polished feel: crisp-skinned chicken, jammy roasted radishes, buttery white beans, and lots of scallions in two forms—charred for smoky sweetness and swirled into a bright green sauce. It feels cozy enough for a cool, uncertain day yet vibrant and seasonal on the plate.
Ingredients (for 2)
- Scallions — 2 bunches — roots trimmed; 1 bunch left whole and 1 bunch thinly sliced
- Bone-in, skin-on chicken thighs — 4 pieces (about 1 1/2 lb) — patted dry
- Radishes — 1 bunch — halved
- Canned cannellini beans — 1 can (15 oz) — drained and rinsed
- Greek yogurt — 1/3 cup
- Fresh dill — 1/4 cup — roughly chopped
- Fresh parsley — 1/4 cup — roughly chopped
- Lemon — 1 — zested and juiced; additional wedges for serving
- Garlic — 2 cloves — 1 clove left whole and 1 clove finely grated
- Dijon mustard — 1 tsp
- Honey — 1 tsp
- Unsalted butter — 1 tbsp
- Chicken stock or water — 1/3 cup
- Crushed red pepper flakes — 1/4 tsp
- Black pepper — 1/2 tsp, plus more to taste
- Kosher salt — 1 1/4 tsp, plus more to taste
- Olive oil — 2 1/2 tbsp — divided
Preparation
-
Step 1 — 🔥🍗🧂Preheat the oven to 425°F. Pat the chicken thighs dry, then season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
-
Step 2 — 🥬🌶️🍗On a sheet pan, toss the halved radishes and 1 whole bunch of scallions with 1 tablespoon olive oil and a pinch of salt. Spread them out, then place the chicken thighs on another part of the pan with the skin side up.
-
Step 3 — 🔥⏲️✨Roast for 28 to 35 minutes, until the chicken skin is golden and crisp and the radishes are tender. Broil for 1 to 2 minutes at the end if you want extra-crispy skin.
-
Step 4 — 🥣🌿🍋Set aside a few roasted whole scallions for serving. Blend the remaining roasted scallions with Greek yogurt, dill, parsley, lemon zest, 1 tablespoon lemon juice, Dijon mustard, honey, grated garlic, red pepper flakes, and 1 tablespoon olive oil until smooth. Add a little water if needed, and season with salt to taste.
-
Step 5 — 🧄🧈🍳Heat a skillet over medium heat. Add the butter and remaining 1/2 tablespoon olive oil, then cook the thinly sliced scallions and the whole garlic clove for 1 to 2 minutes until softened and fragrant.
-
Step 6 — 🥫🍋🥄Add the cannellini beans and chicken stock or water to the skillet. Simmer for 3 to 4 minutes until the beans are warmed through and lightly saucy. Remove the whole garlic clove, then season with a squeeze of lemon juice plus salt and pepper to taste.
-
Step 7 — 🍽️🍗🌸Spoon the white beans onto two plates. Top each plate with 2 chicken thighs, then add the roasted radishes and the reserved roasted scallions.
-
Step 8 — 🌿🍋🎉Spoon the scallion green sauce around and over the chicken. Finish with extra sliced scallions, chopped dill, cracked black pepper, and lemon wedges for serving.
A final fox tip
If you want to make it even more dramatic, scatter a few paper-thin raw radish slices on top for crunch and contrast. You can also swap chicken thighs for crispy-skinned salmon, or make it vegetarian by replacing the chicken with roasted mushrooms and doubling the beans. This dish works so well because scallions bring layers of flavor: sharp when raw, sweet when roasted, and almost silky when blended.