Name: Chicken Thighs with Crunchy Summer Vegetable Salad
Yield: 4 servings
Ingredients: 4 skin-on, bone-in chicken thighs (about 1 3/4 lb. total); 2 tsp. extra-virgin olive oil; Kosher salt; 2 tsp. mustard seeds; 1 tsp. fennel seeds; 3 small cucumbers (such as Persian or kirby), cut into 1" pieces; 1 watermelon radish or kohlrabi, 1/2 fennel bulb, or 4" piece daikon, very thinly sliced; 1 bunch red radishes, trimmed, very thinly sliced; 1 bunch scallions, sliced 1/2" thick; 3 Tbsp. (or more) red wine vinegar; Lightly crushed salted pita chips (for serving)

Salad with spiced chicken cucumbers watermelon and scallions on a plate

Photo by Chelsie Craig

If you prefer skinless, boneless thighs, that’s fine too. You will need to add about 2 Tbsp. olive oil to the pan to start, and your total cook time will be shorter. Change up the crunchy vegetables as you wish—any sturdy veggie that you enjoy eating raw will be equally good.

Recipe notes

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