Roasted Radish & Chicken Sheet Pan

I used to think radishes were just for salads until my sister tossed some halved ones on a sheet pan with chicken and called it dinner. The sharp peppery bite completely mellows in the oven, turning into these sweet, rosy gems that taste nothing like their raw selves.

Last Tuesday I made this for my neighbor who just had surgery, and she texted me the next day asking for the recipe. She said her teenage son, who normally picks around vegetables, went back for seconds of the roasted radishes.

Ingredients

• Bone in skin on chicken thighs: The skin gets incredibly crispy and renders fat that helps roast the vegetables
• Radishes: Choose firm, bright red ones without blemishes as they roast beautifully and lose all harshness
• Baby potatoes: Halve them so they cook through and get those golden brown edges everyone fights over
• Red onion: Cut into thick wedges so they do not completely disappear during roasting
• Smoked paprika: This adds a subtle depth that makes people wonder what your secret ingredient is
• Lemon: Both the zest and juice are essential to cut through the richness at the end

Instructions

Get the oven hot:

Preheat to 425°F and line your baking sheet because those pan juices are precious but they stick like crazy

Mix your magic coating:

Whisk together the olive oil with garlic powder, smoked paprika, thyme, salt, and pepper until combined

Coat the chicken first:

Toss the chicken thighs in the bowl and set them aside on a plate while you tackle the vegetables

Prepare the vegetables:

Add the radishes, potatoes, and onion to whatever marinade is left in the bowl and toss until everything is glossy

Arrange it all:

Spread the vegetables across the baking sheet and nestle the chicken on top, skin side up so it can crisp properly

Roast until golden:

Cook for 30 to 35 minutes until the chicken skin is crisp and the vegetables are tender when pierced

Finish with brightness:

Drizzle with lemon juice and scatter the zest and parsley over everything right before serving

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This recipe became my weeknight savior during a particularly chaotic month when takeout was becoming too frequent. Now it is the meal I turn to when I want something that feels special but requires almost zero effort.

Make It Your Own

Sweet potatoes work beautifully here if you want something slightly sweeter, and carrots add lovely color. The cooking time stays about the same, just cut everything into similar sizes so they finish together.

Marinating For More Flavor

If you have time, coat the chicken in the morning and let it sit in the refrigerator until dinner. The flavors penetrate deeper and you can literally taste the difference.

Serving Suggestions

A crisp green salad with a vinaigrette balances the richness perfectly, or just some crusty bread to soak up those pan juices.

• Sauvignon Blanc pairs beautifully with the lemon finish
• The leftovers reheat surprisingly well for lunch the next day
• Double the recipe if you are feeding a crowd

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Sometimes the simplest dinners are the ones that become family legends.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes, you can marinate the chicken and vegetables for up to 4 hours before roasting. Keep everything covered in the refrigerator until ready to cook. Add about 5 minutes to the cooking time if starting from cold.

→ What vegetables work as substitutes for radishes?

Radishes can be swapped for carrots, parsnips, or beets for a similar roasting effect. You can also use sweet potatoes instead of baby potatoes for extra sweetness and nutrition.

→ How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh, away from bone. The skin should be golden and crispy, and juices should run clear.

→ What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc complements the bright lemon finish and roasted vegetables beautifully. The acidity cuts through the richness of the chicken skin perfectly.

→ Can this be made in a cast iron skillet instead?

Absolutely. A large cast iron skillet works wonderfully and creates even better browning on the chicken skin. Ensure vegetables are arranged in a single layer for even cooking.

→ Is this dish gluten-free?

Yes, this sheet pan dinner is naturally gluten-free. However, always check the labels on pre-mixed spices and seasonings, as some brands may contain hidden gluten or additives.