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Roasted Chicken Thighs with Golden Potatoes and Radishes

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A simple and flavorful roasted chicken dish paired with golden potatoes and radishes, perfect for a wholesome weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 lb golden potatoes, halved
  • 1 bunch radishes, trimmed and halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • Lemon wedges, for serving (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat chicken thighs dry with paper towels and season with salt, pepper, garlic powder, and smoked paprika.
  3. In a large bowl, toss the potatoes and radishes with olive oil, salt, pepper, and thyme.
  4. Arrange the vegetables on a baking sheet or in a large roasting pan.
  5. Place the chicken thighs on top of the vegetables, skin-side up.
  6. Roast in the preheated oven for 35–45 minutes, or until the chicken skin is golden and crisp and the internal temperature reaches 165°F (74°C).
  7. If desired, broil for the last 2-3 minutes to further crisp the skin.
  8. Remove from oven and let rest for 5 minutes. Serve with lemon wedges if desired.

Notes

  • For crispier skin, ensure the chicken is dry before seasoning.
  • Substitute radishes with carrots or turnips if preferred.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Keywords: roasted chicken, chicken thighs, potatoes, radishes, one-pan dinner, gluten free

Find it online: https://yumcove.com/roasted-chicken-thighs-with-golden-potatoes-and-radishes/