Preheat oven to 400 degrees. Cut half the radishes in half lengthwise, then thinly slice the remaining radishes. On a baking sheet, toss the carrots with 1 teaspoon olive oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, until soft and caramelized.

Meanwhile, pat the chicken dry with a paper towel, then season on all sides with salt and pepper. Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add the chicken to the pan skin-side down and cook 7-9 minutes, until crispy and very golden brown. Turn and cook another 3-4 minutes on the other side, until golden brown but not yet cooked through

Take the baking sheet out of the oven. Add the halved radishes to the sheet and drizzle with 1 teaspoon olive oil. Season with salt and pepper. Place the chicken thighs on the baking sheet and return sheet to the oven to cook 12-15 minutes longer, until chicken is cooked through and radishes are golden brown.

While the chicken cooks, make the gremolata: mince the parsley, chives, and garlic. Zest and halve the lemon. In a small bowl, combine the parsley, chives, and lemon zest in a small bowl. Stir in two tablespoons olive oil, a squeeze of lemon, and garlic to taste. Season with salt and pepper.

Trim any long stems from the arugula. To make the salad dressing, combine in a small bowl 1/2 the gremolata, 1 tablespoon mayonnaise, and a squeeze of lemon. Season with salt and pepper.

Plate the arugula and scatter with sliced radishes. Drizzle with the salad dressing. Place the roasted carrots, radishes, and chicken thighs alongside. Top the chicken and roasted vegetables with the gremolata and enjoy!