Roasted Radish & Chicken Sheet Pan (Printable Version)

Bright and easy one-pan dinner with juicy chicken thighs, caramelized potatoes, and roasted radishes finished with zesty lemon.

# 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 foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
03 - Add chicken thighs to the bowl and toss to coat thoroughly. Remove and set aside on a clean plate.
04 - Add radishes, potatoes, and red onion to the remaining marinade and toss well to coat.
05 - Spread vegetables evenly on the prepared baking sheet. Nestle chicken thighs, skin side up, among the vegetables.
06 - Roast for 30 to 35 minutes, or until the chicken is golden and cooked through with internal temperature reaching 165°F, and vegetables are tender.
07 - Remove from oven. Drizzle everything with lemon juice and sprinkle with lemon zest and chopped parsley if desired.
08 - Serve hot, spooning pan juices over the chicken and vegetables.

# Expert Tips:

01 -
  • The radishes lose their sharp bite and turn surprisingly sweet, almost like roasted baby turnips but better
  • Everything cooks on one sheet pan, which means minimal cleanup and maximum flavor mingling
  • The lemon finish brightens all those rich, caramelized juices into something you want to spoon over rice
02 -
  • Crowding the pan too much will steam everything instead of roasting, so use two pans if needed
  • The chicken skin needs to be dry before it hits the oven to get properly crispy
  • Let the pan rest for 5 minutes before serving so those juices redistribute instead of running onto your cutting board
03 -
  • Pat the chicken skin really dry with paper towels before marinating for the crispiest results
  • Room temperature chicken will roast more evenly, so let it sit out while you preheat the oven
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