Devil Chicken
A fiery roasted chicken dish with a crunchy walnut and herb topping, finished with fresh radish slices for a bright, peppery bite. Ready in about 20 minutes, this quick weeknight dinner packs a punch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 whole chicken breast
- ½ cup walnuts
- ¼ cup fresh parsley
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 3 whole radishes
Instructions
- 1
Preheat oven to 425°F. Pat dry 2 chicken breasts and season both sides with salt and pepper.
- 2
In a small bowl, mix 0.5 cup walnuts, 0.25 cup parsley, 1 teaspoon red pepper flakes, and 2 tablespoons olive oil. Pulse in a food processor until coarsely chopped.
- 3
Rub the walnut mixture evenly over the chicken breasts. Place on a baking sheet lined with parchment paper.
- 4
Roast for 15-18 minutes, until the chicken is cooked through and the topping is golden and fragrant. The internal temperature should reach 165°F.
- 5
Slice 3 radishes thinly and scatter over the chicken before serving.
Tools you’ll need
- Baking sheet
- Parchment paper
- Food processor
- Small bowl
- Knife
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