Crispy Chicken Thighs with Spice-Roasted Radishes

• 6 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons Everyday Spice Blend
• 6 cups baby arugula

Kosher salt

1. Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and spice blend on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.