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Vinegar-Marinated Chicken with Buttered Greens and Radishes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vinegar-marinated chicken with buttered greens and radishes offers a sophisticated balance of sharp and savoury flavours. By marinating skin-on chicken thighs in distilled vinegar, the meat becomes exceptionally tender while the skin crisps beautifully in the frying pan. The addition of peppery mustard greens and sautéed radishes provides a fresh, earthy contrast to the richness of the butter-basted vegetables, making this a vibrant choice for a midweek meal.

As a high-protein dish, this recipe is as nourishing as it is delicious. The use of fresh tarragon adds a delicate aniseed note that elevates the simple ingredients into something special. Perfect for those seeking a low-carbohydrate dinner that does not compromise on satisfaction, this method ensures a succulent finish with a minimal fuss.

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Ingredients for Vinegar-Marinated Chicken with Buttered Greens and Radishes

  • 900g skin-on bone-in chicken thighs

  • Kosher salt, freshly ground pepper

  • 60ml plus 1 tablespoon distilled white vinegar

  • 1 tablespoon vegetable oil

  • 2 tablespoons unsalted butter

  • 8 radishes, quartered, halved if small

  • 1 bunch mustard greens, leaves torn

  • 60ml tarragon leaves, divided

How to make Vinegar-Marinated Chicken with Buttered Greens and Radishes

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Season chicken with salt and pepper and place in a large baking dish. Pour 60ml vinegar over chicken and let sit 15–20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).

Preheat oven to 204°C. Heat oil in a large skillet over medium. Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 74°C, 10–12 minutes.

Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 tablespoons tarragon and remaining 1 tablespoon vinegar; toss to combine.

Serve greens and radishes with chicken topped with remaining 2 tablespoons tarragon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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