Juicy chicken thighs roasted with caramelized potatoes, sweet radishes, and red onion finished with bright lemon zest.
# 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 tbsp olive oil
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1 tsp dried thyme
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper
→ Finish
11 - 1 lemon, zested and juiced
12 - 2 tbsp chopped fresh parsley, optional
# How-To Steps:
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.
03 - Add chicken thighs to the marinade bowl and toss to coat evenly. Remove and set aside.
04 - Add radishes, potatoes, and red onion to the remaining marinade and toss well to coat.
05 - Spread vegetables evenly on the prepared baking sheet. Nestle chicken thighs, skin side up, among the vegetables.
06 - Roast for 30 to 35 minutes, or until chicken is golden and cooked through with an internal temperature of 165°F, and vegetables are tender.
07 - Remove from oven. Drizzle everything with lemon juice, sprinkle with lemon zest and chopped parsley if desired.
08 - Serve hot, spooning pan juices over the chicken and vegetables.
