Print

Sheet Pan Roast Chicken & Radishes

Sheet Pan Roast Chicken with Radishes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sheet Pan Roast Chicken with Radishes features chicken thighs and radishes roasted together on a single pan, seasoned with herbs and spices for a flavorful and easy meal.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 pound radishes, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine chicken thighs, radishes, olive oil, oregano, garlic powder, onion powder, salt, and pepper. Toss until everything is evenly coated.
  3. Spread the chicken and radishes in a single layer on the prepared baking sheet.
  4. Roast for 25-30 minutes, or until the chicken is cooked through and the radishes are tender-crisp.
  5. If desired, broil for the last 2-3 minutes to get a nice char on the chicken and radishes.
  6. Garnish with fresh parsley, if using, before serving.

Notes

  • For extra flavor, you can add a squeeze of lemon juice over the chicken and radishes after roasting.
  • Feel free to add other vegetables to the sheet pan, such as broccoli florets or bell pepper strips.
  • This dish pairs well with a simple side salad or quinoa.

Nutrition

Find it online: https://kitchenpivot.com/sheet-pan-roast-chicken-with-radishes/