Sheet pan dinner with juicy chicken thighs, caramelized potatoes, and roasted radishes finished with lemon.
# Needed Ingredients:
→ 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 and 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
→ Finishing
11 - 1 lemon, zested and juiced
12 - 2 tablespoons chopped fresh parsley, optional
# Directions:
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 pepper until well combined.
03 - Add chicken thighs to the marinade mixture and toss to coat evenly. Remove and set aside on a clean plate.
04 - Add radishes, potatoes, and red onion to the remaining marinade and toss well to ensure even coating.
05 - Spread coated 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 is golden and cooked through with an internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and drizzle everything with lemon juice. Sprinkle with lemon zest and chopped parsley if desired. Serve hot, spooning pan juices over chicken and vegetables.
