Slice the radishes in half. Thinly slice the garlic. Cut the chicken into bite size pieces. Cut the bacon into 2cm strips. Sprinkle the 1/4 tsp of salt and pepper all over the chicken pieces.
In a 10" cast iron skillet, heat the tsp of olive oil on medium heat and add the chicken pieces, skin side down. Grill for a minute so that they start to get a nice crisp, and add the bacon all around. Start frying for a few minutes and when the bacon is all cooked (not crispy), add the sliced radishes and garlic. Sprinkle the rosemary over everything and fry until the bacon is crispy, for 3-4 minutes. Sprinkle a bit of salt and pepper over everything and top with the chopped parsley.