Roasted Radish & Chicken Sheet Pan (Printable Version)

Juicy chicken thighs with caramelized potatoes and sweet roasted radishes finished with zesty lemon.

# What You 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 tbsp olive oil
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1 tsp dried thyme
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper

→ Finish

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

# Step-by-Step Guide:

01 - Preheat the 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 until well combined.
03 - Add chicken thighs to the bowl with the seasoning mixture. Toss thoroughly to coat all surfaces. Remove chicken and set aside.
04 - Add radishes, potatoes, and red onion to the remaining marinade in the bowl. Toss well until vegetables are evenly coated.
05 - Spread seasoned vegetables evenly across the prepared baking sheet. Nestle chicken thighs among the vegetables, placing them skin side up.
06 - Roast for 30–35 minutes until chicken is golden brown and reaches an internal temperature of 165°F, and vegetables are tender and caramelized.
07 - Remove the pan from the oven. Drizzle everything generously with fresh lemon juice and sprinkle with lemon zest. Garnish with chopped parsley if desired.
08 - Serve hot while spooning the flavorful pan juices over the chicken and roasted vegetables.

# Expert Advice:

01 -
  • The radishes lose their sharpness and become these little sweet nuggets that even self-proclaimed radish haters will gobble up
  • Everything cooks on one pan while you pour yourself a glass of wine and pretend you're not multitasking
  • That lemon finish at the end makes the whole dish taste bright and alive, not heavy like some sheet pan meals
02 -
  • Dont crowd your pan or you'll end up steaming everything instead of roasting, and nobody wants sad, soggy vegetables
  • The chicken is done when it reaches 165°F internally, but trust your eyes too, the skin should be deep golden and the juices should run clear
  • Let the pan rest for about 5 minutes before serving, this lets the juices redistribute so you don't end up with a dry chicken situation
03 -
  • If your chicken thighs are wildly different sizes, tuck the smaller ones under some vegetables so they don't overcook while the bigger ones finish
  • Use room temperature ingredients for more even cooking, just take everything out of the fridge about 20 minutes before you start
  • The lemon might seem excessive but it's the acid that balances the roasted sweetness, don't skip it
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