Roasted Radish & Chicken Sheet Pan (Print)

Juicy chicken thighs and caramelized vegetables on one pan. A bright, zesty dinner ready in under an hour.

# 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

# Directions:

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

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is almost nonexistent and you can relax while dinner roasts.
  • Radishes transform into sweet, caramelized bites that surprise anyone who thinks they dont like them.
  • The crispy chicken skin and tender potatoes make this feel like a restaurant meal you put together in minutes.
  • Lemon zest and juice at the end add brightness that cuts through the richness perfectly.
02 -
  • Dont skip the parchment or foil liner, the sugars in the vegetables can stick and burn directly on the pan.
  • Make sure the vegetables are spread in a single layer, crowding them will cause steaming instead of roasting and youll miss out on caramelization.
  • Let the chicken rest on the pan for a few minutes after roasting so the juices redistribute and every bite stays moist.
03 -
  • Pat the chicken skin dry with a paper towel before tossing it in the marinade, dry skin crisps up much better in the oven.
  • Add the lemon juice only after roasting, adding it before can make the chicken skin soggy and prevent that beautiful golden crisp.
  • If your radishes are large, quarter them instead of halving so they cook through in the same time as the potatoes.
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