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 - 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 degrees Fahrenheit. Line a large baking sheet with parchment paper or foil for convenient cleanup.
02 - In a large mixing bowl, whisk together olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper until well combined.
03 - Add chicken thighs to the seasoning mixture and toss thoroughly to coat all surfaces evenly. Remove and set aside on a clean plate.
04 - Add radishes, potatoes, and red onion to the remaining seasoning mixture in the bowl and toss well to ensure all pieces are evenly coated.
05 - Spread coated vegetables evenly across the prepared baking sheet in a single layer. Position chicken thighs skin side up nestled among the vegetables.
06 - Roast for 30 to 35 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit and skin is golden brown. Vegetables should be tender and caramelized.
07 - Remove from oven. Drizzle all components with fresh lemon juice and sprinkle with lemon zest. Add chopped fresh parsley if desired.
08 - Transfer to serving plates while hot. Spoon pan juices over chicken and vegetables before serving.
