Roasted Radish & Chicken Sheet Pan (Print)

One-pan chicken thighs with caramelized potatoes, roasted radishes, and zesty lemon. Ready in 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°F. Line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - In a large mixing bowl, whisk together olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper until well blended.
03 - Add chicken thighs to the bowl and toss to evenly coat with marinade. Remove chicken and set aside on a clean surface.
04 - Add radishes, potatoes, and red onion to the remaining marinade in the bowl and toss thoroughly until all vegetables are evenly coated.
05 - Spread marinated 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°F, and vegetables are tender.
07 - Remove from oven. Drizzle lemon juice over entire sheet pan, sprinkle with lemon zest and chopped fresh parsley if desired.
08 - Transfer to serving plates while hot, spooning pan juices over chicken and vegetables.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means you actually get to sit down when dinner is ready instead of scrubbing pots.
  • Radishes turn shockingly sweet and tender in the oven, fooling even the pickiest eaters into thinking theyre fancy roasted root vegetables.
  • The crispy chicken skin soaks up all the lemony pan juices, creating little pockets of flavor that make you want to lick your fingers.
  • You can prep the whole thing during a commercial break and still have time to change out of your work clothes.
02 -
  • Do not crowd the pan or everything will steam instead of roast, leaving you with sad, soggy vegetables and rubbery chicken skin.
  • Let the chicken sit skin side up the entire time; flipping it will ruin the crisp you worked so hard to build.
  • Add the lemon juice only after roasting or the acid will make everything taste dull and the vegetables will turn mushy.
03 -
  • Pat the chicken skin completely dry with paper towels before tossing it in the marinade, or it will never crisp up no matter how hot your oven is.
  • Use parchment paper instead of foil if you want even crispier vegetables, since it allows more air circulation under everything.
  • If your oven runs cool, crank it to 450°F and check the chicken a few minutes early so the vegetables do not burn.
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