One-pan chicken thighs with roasted radishes, potatoes, and red onion. Bright, easy, and ready in under an hour.
# What 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 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Finish
11 - 1 lemon, zested and juiced
12 - 2 tablespoons chopped fresh parsley, optional
# Step-by-Step Guide:
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 until well combined.
03 - Add chicken thighs to the bowl and toss thoroughly to coat with marinade. Remove and set aside on a clean plate.
04 - Add radishes, potatoes, and red onion to the remaining marinade in the bowl and toss well to evenly coat.
05 - Spread coated vegetables evenly across the prepared baking sheet. Nestle chicken thighs skin side up among the vegetables.
06 - Roast for 30 to 35 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
07 - Remove from oven. Drizzle entire sheet pan with lemon juice and sprinkle with lemon zest and chopped fresh parsley if desired.
08 - Transfer to serving plates and spoon pan juices over chicken and vegetables. Serve immediately while hot.
