Save Experience a bright and easy sheet pan dinner featuring juicy chicken thighs, caramelized potatoes, and sweet roasted radishes. All finished with a zesty lemon kick, this Roasted Radish & Chicken Sheet Pan is a perfect gluten-free main dish that simplifies your weeknight routine without sacrificing flavor.
Save Roasting radishes is a culinary secret that transforms their sharp bite into a mellow sweetness. When paired with savory smoked paprika and fragrant thyme, they provide a unique and colorful side to perfectly roasted, skin-on chicken thighs.
Ingredients
- Proteins: 4 bone-in, skin-on chicken thighs
- Vegetables: 1 lb (450 g) radishes (trimmed and halved), 1 lb (450 g) baby potatoes (halved), 1 medium red onion (cut into wedges)
- Marinade & Seasonings: 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp salt, 1/2 tsp black pepper
- Finish: 1 lemon (zested and juiced), 2 tbsp chopped fresh parsley (optional)
Instructions
- Step 1
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Step 2
- In a large bowl, whisk together olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
- Step 3
- Add chicken thighs to the bowl and toss to coat. Remove and set aside.
- Step 4
- Add radishes, potatoes, and red onion to the remaining marinade and toss well to coat.
- Step 5
- Spread vegetables evenly on the prepared baking sheet. Nestle chicken thighs, skin side up, among the vegetables.
- Step 6
- Roast for 30–35 minutes, or until the chicken is golden and cooked through (internal temperature 165°F/74°C), and vegetables are tender.
- Step 7
- Remove from the oven. Drizzle everything with lemon juice, sprinkle with lemon zest and chopped parsley if desired.
- Step 8
- Serve hot, spooning pan juices over the chicken and vegetables.
Zusatztipps für die Zubereitung
To ensure the chicken skin gets perfectly crispy, pat the chicken dry with paper towels before adding it to the marinade. Make sure the vegetables are spread in a single layer around the chicken to promote even browning rather than steaming.
Varianten und Anpassungen
You can easily swap the baby potatoes for sweet potatoes or carrots if you prefer. For a deeper infusion of herbs and spices, consider marinating the chicken for up to 4 hours before roasting.
Serviervorschläge
Serve this dish hot, straight from the oven, and be sure to spoon the savory pan juices over the chicken and vegetables. This meal pairs beautifully with a crisp white wine such as Sauvignon Blanc.
Save This Roasted Radish & Chicken Sheet Pan is a testament to the power of simple, fresh ingredients. With a total time of 50 minutes and minimal effort, you can enjoy a wholesome, American-style dinner that looks as good as it tastes.
Recipe FAQs
- → Can I use boneless chicken for this dish?
Yes, boneless chicken breasts work well. Reduce the roasting time to 20-25 minutes and check that the internal temperature reaches 165°F. Bone-in thighs stay juicier due to the extra fat content.
- → What can I substitute for radishes?
Radishes add a mild peppery flavor and crisp texture. You can replace them with carrots, parsnips, Brussels sprouts, or beets. Adjust cooking time based on the vegetable's density.
- → How far ahead can I prepare this?
Prep vegetables up to 8 hours ahead and store in the refrigerator. For best results, marinate the chicken for up to 4 hours before roasting. Assemble on the sheet pan just before cooking.
- → Is this dish gluten-free?
Yes, this sheet pan dinner is naturally gluten-free. All whole ingredients—chicken, vegetables, olive oil, and herbs—contain no gluten. Always verify spice blend labels for cross-contamination.
- → What wine pairs well with this meal?
A crisp white wine like Sauvignon Blanc complements the bright lemon and smoky spices beautifully. Pinot Grigio or Albariño are also excellent choices.
- → Can I add herbs or spices to customize the flavor?
Absolutely. Consider rosemary, oregano, or Italian seasoning for depth. Smoked paprika is already included, but cayenne pepper adds heat. Experiment with garlic, onion powder, or cumin.