Description
A simple and flavorful roasted chicken dish paired with golden potatoes and radishes, perfect for a wholesome weeknight dinner.
Ingredients
Units
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
- Preheat the oven to 425°F (220°C).
- Pat chicken thighs dry with paper towels and season with salt, pepper, garlic powder, and smoked paprika.
- In a large bowl, toss the potatoes and radishes with olive oil, salt, pepper, and thyme.
- Arrange the vegetables on a baking sheet or in a large roasting pan.
- Place the chicken thighs on top of the vegetables, skin-side up.
- 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).
- If desired, broil for the last 2-3 minutes to further crisp the skin.
- 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
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 2g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg