Juicy chicken thighs roasted with radishes, potatoes, and red onion, finished with fresh lemon zest.
# What You'll 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
# Directions:
01 - Preheat oven to 425°F. Line large baking sheet with parchment paper.
02 - Whisk olive oil, garlic powder, smoked paprika, thyme, salt, and pepper in large bowl.
03 - Add chicken thighs to marinade, toss to coat, remove and set aside.
04 - Add radishes, potatoes, and red onion to remaining marinade, toss well.
05 - Spread vegetables evenly on baking sheet. Nestle chicken thighs skin-side up among vegetables.
06 - Roast 30-35 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
07 - Drizzle with lemon juice, sprinkle with lemon zest and parsley. Serve hot with pan juices.
