Preserved Lemon Chicken With Radishes and Peas

Name: Preserved Lemon Chicken With Radishes and Peas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 3 tablespoons unsalted butter, softened to room temperature; 1 small preserved lemon, halved, seeds removed, then peel and flesh finely chopped (about 3 tablespoons), or 1 fresh lemon (see Tip); 2 ½ to 3 pounds bone-in, skin-on chicken thighs (or preferred chicken parts); 2 tablespoons olive oil, divided; Salt; 1 bunch trimmed radishes (about 10 ounces), large ones quartered and small ones halved; 2 cups fresh peas or 1 (10-ounce) package frozen peas (no need to thaw); 2 tablespoons packed cilantro or parsley leaves, torn or chopped, for serving

By Yasmin Fahr

Published April 29, 2026

Preserved Lemon Chicken With Radishes and Peas — Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Rating: (0)
Comments: Read comments

A colorful dish primed for spring, or whenever you crave the promise of the season: bright colors and flavors. Here, radishes roast to cut their bite, rendering them more like rose-colored potatoes that cook with peas and chicken, which is crisped to a golden hue. Vibrant preserved (or fresh) lemons are mixed into butter and tucked under the chicken skin so that the butter melts into the meat while the chopped lemon bits flavors it, lingering as bite-size treasures. As for variations, those are abundant: Season the chicken with cumin, add fresh or dried herbs to the butter, and use your preferred variety of skin-on chicken parts to please every guest.

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Ingredients

Yield:4 servings

3tablespoons unsalted butter, softened to room temperature
1small preserved lemon, halved, seeds removed, then peel and flesh finely chopped (about 3 tablespoons), or 1 fresh lemon (see Tip)
2½ to 3 pounds bone-in, skin-on chicken thighs (or preferred chicken parts)
2tablespoons olive oil, divided
Salt
1bunch trimmed radishes (about 10 ounces), large ones quartered and small ones halved
2cups fresh peas or 1 (10-ounce) package frozen peas (no need to thaw)
2tablespoons packed cilantro or parsley leaves, torn or chopped, for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 425 degrees. In a large bowl, use a fork to mash together the butter and preserved lemon. (It’s OK if the butter and lemon aren’t fully incorporated.)
Step 2
Place the chicken on a large sheet pan. Rub all over with 1 tablespoon of olive oil and season with salt. Scoop out two thirds of the butter; use your index finger to gently pry the skin apart from the flesh of each thigh and place some butter and any stray lemon pieces under the skin, then smush some on top of each chicken piece.
Step 3
Transfer the chicken to the oven to roast for 25 minutes.
Step 4
Meanwhile, in the bowl with the remaining butter, mix together the radishes, peas and remaining 1 tablespoon olive oil. Season with salt.
Step 5
Once the chicken has roasted for 25 minutes, add the radish mixture to the sheet pan surrounding the chicken and cook until the chicken is cooked through, the skin golden and the radishes a soft pink color, about 15 minutes more. Top with the herbs and serve.