Bright sheet pan dinner with chicken thighs, caramelized potatoes, and sweet roasted radishes accented by lemon.
# The Ingredients 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 - ½ teaspoon salt
10 - ½ teaspoon black pepper
→ Finish
11 - 1 lemon, zested and juiced
12 - 2 tablespoons chopped fresh parsley (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper.
03 - Add chicken thighs to the marinade and toss to coat thoroughly. Remove chicken and set aside.
04 - Add radishes, baby potatoes, and red onion to the remaining marinade. Toss until evenly coated.
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, until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Remove from oven, drizzle with lemon juice, sprinkle lemon zest and chopped parsley over top.
08 - Serve immediately, spooning pan juices over chicken and vegetables.
