Spring 2024

Crispy Roast Chicken with Watercress Beans and Pickled Radish

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Serving: 4 people

Prep Time: 30 minutes

Cook Time: 45 minutes


New Maldon Sea Salt Flakes packaging green SEA SALT FLAKES 250g

8 chicken thighs, skin on

100g watercress

100g crème fraiche

1 tsp Dijon mustard

1 lemon, juiced and zested

Pinch of Maldon Sea Salt

Black pepper

1 tbsp olive oil

2 x 570g Bold Bean white organic beans

A small handful of dill sprigs

1 lemon, cut into wedges

For the Pickled Radishes:

100g radishes, halved

300ml white wine vinegar

3 tbsp Maldon Sea Salt

6 black peppercorns

6 coriander seeds

1 star anise

1 bay leaf


  1. Start by making the pickled radishes. In a small pan pour in the vinegar, caster sugar, Maldon, and spices. Place it onto the heat and gently warm so the sugar and salt dissolve. Put the chopped radishes into a bowl and when the vinegar mixture is ready, pour over them. Set these aside to pickle while you make the rest of the recipe.
  2. Preheat the oven to 200c.
  3. In an ovenproof tray add the chicken thigh pieces, skin up. Rub the skin with some olive oil and plenty of Maldon Sea Salt. Place into the preheated oven and roast the chicken for 30 minutes until the skin is golden brown and crispy, and the meat is cooked through.
  4. While the chicken is cooking, start on the beans.
  5. Place a large shallow pan on the heat and then add the white beans, along with the juices from the jars. Place a lid on the pan and gently warm the beans up, letting them simmer for 5 minutes.
  6. In a food processor or high-powered blender, add the watercress, crème fraiche, Dijon mustard, lemon zest and juice, some Maldon Sea Salt and black pepper and a tbsp of olive oil. Blend together to make a smooth, bright green sauce.
  7. Pour the sauce into the beans and stir through. Take off the heat.
  8. Now you are ready to plate up. Spoon the beans into the middle of a serving platter or shallow bowl. Place the crispy chicken thighs into the middle of this. Then scatter over some of the beautiful, pink pickled radishes. Finally garnish with a drizzle of good quality olive oil, some extra Maldon Sea Salt, sprigs of dill and some lemon wedges for squeezing.
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