Roasted Radish & Chicken Sheet Pan (Print Version)

Juicy roasted chicken thighs with caramelized potatoes, sweet radishes, and a zesty lemon finish. One pan, 50 minutes.

# Components:

→ Proteins

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

→ Vegetables

02 - 1 pound radishes, trimmed and halved
03 - 1 pound 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 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper until well combined.
03 - Add chicken thighs to the bowl and toss thoroughly to coat all surfaces with the marinade. Remove chicken and set aside on a clean plate.
04 - Add radishes, potatoes, and red onion to the remaining marinade in the bowl. Toss well to ensure all vegetables are evenly coated.
05 - Spread coated vegetables evenly across the prepared baking sheet. Nestle chicken thighs skin side up among the vegetables.
06 - Roast for 30 to 35 minutes until chicken skin is golden brown and internal temperature reaches 165 degrees Fahrenheit. Vegetables should be tender and caramelized.
07 - Remove from oven. Drizzle lemon juice over all components and sprinkle with lemon zest and fresh parsley if desired.
08 - Transfer to serving plates and spoon accumulated pan juices over chicken and vegetables. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything roasts together on one pan, so cleanup is genuinely just tossing parchment paper.
  • Radishes transform into something sweet and tender that converts even the pickiest eaters.
  • The lemon zest at the end wakes up all the roasted flavors without any extra work.
  • Chicken thighs stay juicy and flavorful even if you forget to check them exactly on time.
02 -
  • Don't skip lining the pan because those sticky, caramelized bits are hard to scrub off without parchment.
  • Pat the chicken skin dry before tossing it in marinade or it won't crisp up properly.
  • If your radishes or potatoes are different sizes, cut the bigger ones smaller so everything cooks evenly.
  • Let the chicken rest on the pan for a few minutes after roasting so the juices redistribute instead of running all over your cutting board.
03 -
  • Use a rimmed baking sheet so the juices don't spill over and smoke up your oven.
  • If you want extra crispy chicken skin, pop the pan under the broiler for the last two minutes of cooking.
  • Always zest your lemon before juicing it because it's almost impossible to zest a juiced lemon.
  • Taste a radish before roasting and if it's very spicy, soak the halves in cold water for 10 minutes to mellow them out.
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