Roasted Radish & Chicken Sheet Pan (Printable)

Bright and easy sheet pan dinner featuring juicy chicken thighs, caramelized potatoes, and sweet roasted radishes with lemon.

# What you'll need:

→ 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 - 0.5 teaspoon salt
10 - 0.5 teaspoon black pepper

→ Finish

11 - 1 lemon, zested and juiced
12 - 2 tablespoons fresh parsley, chopped (optional)

# Method:

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 black pepper.
03 - Add chicken thighs to the bowl and toss to coat evenly. Remove and set aside on a clean surface.
04 - Add radishes, potatoes, and red onion to the remaining marinade in the bowl and toss well to coat.
05 - Spread coated 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 chicken is golden and cooked through with an internal temperature of 165°F, and vegetables are tender.
07 - Remove from oven. Drizzle everything with lemon juice and sprinkle with lemon zest and fresh parsley if desired.
08 - Serve hot, spooning pan juices over the chicken and vegetables.

# Expert Advice:

01 -
  • The radishes transform completely in the oven, losing their peppery bite and becoming almost buttery sweet
  • Everything cooks on one pan, which means maximum flavor and minimum cleanup afterwards
02 -
  • Crowding the pan too much will steam everything instead of roasting it, so use two pans if needed
  • The lemon must be added after roasting or it can make the vegetables taste bitter during the long cook time
03 -
  • Pat the chicken skin completely dry before marinating for the crispiest skin possible
  • Arrange vegetables cut side down where they touch the pan for better caramelization
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