One-pan chicken thighs with caramelized potatoes, roasted radishes, and bright lemon finish. Easy weeknight dinner for four.
# What you 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
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy 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 marinade mixture and toss thoroughly to coat all surfaces. Remove coated chicken and set aside on a clean plate.
04 - Add radishes, potatoes, and red onion to the remaining marinade in the bowl. Toss vegetables until evenly coated with the seasoning mixture.
05 - Spread coated vegetables evenly across the prepared baking sheet. Nestle chicken thighs skin side up among the vegetables, maintaining even spacing.
06 - Place in preheated oven and roast for 30 to 35 minutes until chicken is golden brown and cooked through with an internal temperature of 165°F, and vegetables are tender.
07 - Remove from oven. Drizzle lemon juice over the entire sheet pan and sprinkle with lemon zest and fresh parsley if desired.
08 - Transfer to serving dishes while hot, spooning pan juices over chicken and vegetables.
