WHY THIS RECIPE WORKS:
The spicy crunch of radishes and earthy softness of spinach complement chicken that has been luxuriously cooked in bacon fat in this rustic chicken-and-veg weeknight dinner. We first browned the chicken pieces in rendered bacon fat on the stovetop, and then transferred
the skillet to the oven to finish cooking. Cooking the chicken in the bacon fat ensured both crisp, crackly skin and a subtle smoky flavor. After it came out of the oven, we removed the chicken from the skillet and then quickly cooked the radishes and spinach in the fat left in the skillet. To ensure crispy chicken skin, resist the urge to move the chicken while browning it in step 2.
INGREDIENTS:
- 2 slices bacon, chopped fine
- 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- Salt and pepper
- 10 ounces radishes, trimmed and quartered
- 2 garlic cloves, minced
- 10 ounces (10 cups) baby spinach
- 2 teaspoons lemon juice, plus lemon wedges for serving
INSTRUCTIONS:
- COOK BACON:
Adjust oven rack to middle position and heat oven to 450 degrees. Cook bacon in a 12-inch oven-safe skillet over medium-high heat until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate and set aside for serving.
- BROWN CHICKEN:
Pat chicken dry with paper towels and season with salt and pepper. Heat the fat left in the skillet over medium-high heat until just smoking. Brown chicken skin side down, about 5 minutes. Flip chicken, transfer skillet to oven, and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 15 minutes.
- REST CHICKEN:
Using a pot holder, remove skillet from oven. Being careful of the hot skillet handle, transfer chicken skin side up to a serving platter and let rest while preparing vegetables.
- COOK VEGETABLES:
Pour off all but 1 tablespoon fat from skillet. Add radishes and ½ teaspoon salt and cook over medium-high heat until tender, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach, 1 handful at a time, and cook until wilted, about 2 minutes. Off heat, stir in reserved bacon and lemon juice.
- SERVE:
Serve chicken with vegetables and lemon wedges.
