Roasted Radish & Chicken Sheet Pan

The first time I roasted radishes, I stood by the oven door watching in disbelief as these sharp, peppery little bulbs transformed into something completely unexpected. They turned tender and almost sweet, like tiny roasted turnips with none of the bite. That discovery changed how I think about sheet pan dinners forever.

Last Tuesday my sister called me in a panic about last minute dinner guests and I talked her through this exact recipe. She texted me an hour later saying she had never seen her husband eat seconds of radishes before in his entire life.

Ingredients

• Bone in skin on chicken thighs: The bone keeps the meat incredibly juicy while the skin becomes crispy and golden
• Radishes: Roasting completely transforms their sharp peppery flavor into something mild and slightly sweet
• Baby potatoes: They roast alongside everything else and become tender with crispy edges
• Red onion: Cut into wedges so they caramelize beautifully and hold their shape
• Olive oil: Helps all the seasonings stick and promotes even browning
• Smoked paprika: Adds subtle depth and a gorgeous reddish color to the chicken skin
• Dried thyme: Complements the earthiness of roasted vegetables perfectly
• Lemon: The zest and juice brighten everything right at the end

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment paper because those pan juices caramelize and sticky pans are nobody friend

Make the magic coating:

Whisk together olive oil garlic powder smoked paprika thyme salt and pepper until well combined

Coat the chicken:

Add chicken thighs to the bowl and turn them until completely covered in the spice mixture

Prep the vegetables:

Toss radishes potatoes and onion wedges in any remaining marinade until evenly coated

Arrange everything:

Spread vegetables across the baking sheet then nestle the chicken thighs skin side up among them

Roast until golden:

Cook for 30 to 35 minutes until chicken reaches 165°F and everything is beautifully browned

Add the bright finish:

Drizzle fresh lemon juice over the entire sheet pan then sprinkle with lemon zest and parsley

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This recipe has become my go to for busy weeknights when I want something that feels special but requires almost zero active cooking time.

Making It Your Own

I have swapped baby potatoes for sweet potatoes when I wanted something slightly sweeter and carrots work beautifully too. The key is keeping all the vegetables roughly the same size so they finish cooking at the same time.

Ahead of Time

You can toss the chicken in the marinade up to four hours before cooking and keep it refrigerated. The vegetables can be prepped and stored in a separate container so everything comes together fast when you ready to cook.

Serving Ideas

A crisp green salad with a vinaigrette cuts through the richness perfectly. I also love serving crusty bread on the side to soak up all those delicious pan juices.

• Pair with a chilled Sauvignon Blanc or Pinot Grigio
• Add extra fresh herbs like dill or chives if you have them
• Serve directly from the pan for an effortless family style dinner

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There something deeply satisfying about a dinner that looks impressive but comes together with almost zero effort.

Recipe FAQs

→ Are roasted radishes good?

Yes! When roasted, radishes lose their sharp bite and become surprisingly sweet and mild, almost like turnips. They caramelize beautifully and soak up the savory flavors from the chicken and spices.

→ Can I use boneless chicken instead?

Absolutely. Boneless, skinless chicken thighs will work well—just reduce the cooking time to about 20-25 minutes to prevent drying out. Bone-in thighs simply add more flavor and stay juicier.

→ What vegetables can I substitute?

Feel free to swap radishes for carrots, parsnips, or turnips. Baby potatoes can be replaced with sweet potato wedges or butternut squash cubes. Just keep pieces similarly sized for even cooking.

→ How do I know when it's done?

The chicken should reach an internal temperature of 165°F (74°C) at the thickest part. The skin should be golden and crispy, and vegetables should be tender when pierced with a fork.

→ Can I prep this ahead?

You can marinate the chicken up to 4 hours in advance. Vegetables can be cut and stored separately in the refrigerator. Toss everything together just before roasting for the freshest results.