Roasted Radish & Chicken Sheet Pan (Print Version)

Juicy chicken thighs roasted with caramelized potatoes, sweet radishes, red onion, and bright lemon on one sheet pan.

# 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

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, whisk together olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
02 - Add chicken thighs to the marinade bowl and toss to coat evenly. Remove and set aside on a clean plate.
03 - Add radishes, potatoes, and red onion to the remaining marinade in the bowl. Toss well to ensure all vegetables are evenly coated.
04 - Spread coated vegetables evenly across the prepared baking sheet. Nestle chicken thighs skin side up among the vegetables.
05 - 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.
06 - Remove from oven. Drizzle everything with fresh lemon juice and sprinkle with lemon zest and chopped parsley if desired. Serve hot with pan juices spooned over chicken and vegetables.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is fast and you can actually relax after dinner.
  • Roasted radishes surprise everyone who thinks they don't like them, turning mild and almost buttery.
  • The crispy chicken skin soaks up all the lemony pan juices, making every bite ridiculously flavorful.
02 -
  • Don't skip the parchment or foil, the sugars in the vegetables will stick and burn without it, and you'll spend forever scrubbing.
  • Make sure the chicken thighs are skin side up so the fat renders down and bastes the vegetables while everything roasts.
  • Let the pan rest for a minute before drizzling the lemon, so the juices settle and you don't lose them when you move things around.
03 -
  • Pat the chicken skin dry with a paper towel before tossing it in the marinade, dry skin crisps up way better than damp skin.
  • If you want extra crispy vegetables, spread them out more and use two pans instead of crowding everything onto one.
  • Zest the lemon before you juice it, it's much easier and you won't waste any of that fragrant oil.
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