One-pan chicken thighs with caramelized potatoes, roasted radishes, and bright lemon. Easy 50-minute gluten-free dinner for 4.
# Ingredient List:
→ 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 - ½ teaspoon salt
10 - ½ teaspoon black pepper
→ Finish
11 - 1 lemon, zested and juiced
12 - 2 tablespoons chopped fresh parsley, optional
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper until combined.
03 - Add chicken thighs to the marinade bowl and toss thoroughly to coat all surfaces. 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 until evenly coated.
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, until chicken reaches an internal temperature of 165°F and skin is golden brown, and vegetables are tender and caramelized.
07 - Remove from oven. Drizzle lemon juice over the entire sheet pan, then sprinkle lemon zest and fresh parsley if desired.
08 - Transfer to serving plates and spoon pan juices over chicken and vegetables. Serve immediately while hot.
