Roasted Radish & Chicken Sheet Pan (View Print Version)

Bright one-pan dinner featuring juicy chicken thighs, caramelized potatoes, roasted radishes, and lemon zest.

# What You'll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1 lb radishes, trimmed and halved
03 - 1 lb baby potatoes, halved
04 - 1 medium red onion, cut into wedges

→ Marinade & Seasonings

05 - 3 tablespoons olive oil
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Finish

11 - 1 lemon, zested and juiced
12 - 2 tablespoons chopped fresh parsley, optional

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, garlic powder, smoked paprika, thyme, salt, and black pepper until well blended.
03 - Add chicken thighs to the marinade bowl and toss thoroughly to coat all surfaces. Remove and set aside.
04 - Add radishes, potatoes, and red onion to the remaining marinade and toss well until evenly coated.
05 - Spread vegetables in an even layer on the prepared baking sheet. Nestle chicken thighs skin side up among the vegetables.
06 - Roast for 30 to 35 minutes, or until chicken is golden brown and cooked through with an internal temperature of 165°F, and vegetables are tender.
07 - Remove from oven. Drizzle everything with fresh lemon juice, sprinkle with lemon zest and chopped parsley if desired.
08 - Transfer to serving plates and spoon pan juices over the chicken and vegetables. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is just a quick wipe and youre done.
  • Radishes lose their sharp bite and turn sweet and tender, surprising anyone who thinks they only belong in salads.
  • The chicken skin crisps up beautifully while the vegetables soak up all those savory drippings.
  • Its flexible enough to swap in whatever vegetables you have sitting in the crisper drawer.
02 -
  • Dont crowd the pan or the vegetables will steam instead of roast, and youll miss out on those crispy, caramelized edges.
  • Let the chicken sit skin side up so the fat renders properly and the skin gets crispy, not soggy.
  • Add the lemon only after roasting, not before, or the acid will make everything taste dull instead of bright.
03 -
  • Use parchment paper instead of foil if you want even crispier vegetables, since it allows better air circulation.
  • Check the chicken temperature with a meat thermometer in the thickest part, away from the bone, to avoid overcooking.
  • Let the pan rest for a few minutes after pulling it from the oven so the juices redistribute and everything stays moist.
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