Name: Roasted Chicken Thighs with Golden Potatoes and Radishes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 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)

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This roasted chicken thighs dish is a flavorful and satisfying meal, featuring crispy, golden-brown skin and juicy meat paired with tender roasted potatoes and radishes. Balanced with fresh herbs and simple seasoning, this hearty plate is ideal for a comforting family dinner or a casual weekend lunch.

Why You’ll Love This Recipe

This recipe brings together the rich taste of crispy roasted chicken thighs with the rustic charm of oven-roasted potatoes and the earthy brightness of radishes. It’s easy to prepare, requires minimal cleanup, and delivers maximum flavor with just a few ingredients. Whether you’re feeding a family or preparing meals ahead of time, this dish is nourishing, well-balanced, and wonderfully aromatic.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Golden or Yukon Gold potatoes, cut into wedges
Fresh radishes, halved or quartered
Olive oil
Garlic cloves, minced
Fresh parsley, chopped (for garnish)
Paprika
Salt
Black pepper
Lemon juice (optional, for serving)

Directions

Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with a paper towel to help achieve crisp skin.
In a large bowl, toss the chicken thighs with olive oil, minced garlic, paprika, salt, and pepper.
Place the seasoned chicken thighs skin-side up on a large baking sheet or roasting pan.
In the same bowl, toss the potato wedges with olive oil, salt, and pepper. Spread them around the chicken on the sheet.
Roast in the oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
In the last 10 minutes of roasting, add the radishes to the pan. Drizzle with a little oil and season with salt and pepper.
Once cooked, remove the tray from the oven and let it rest for a few minutes.
Garnish with fresh parsley and a splash of lemon juice if desired. Serve hot.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

Add vegetables: Try adding carrots, onions, or Brussels sprouts for extra flavor and nutrition.
Use boneless chicken thighs: Reduce cooking time to 25–30 minutes if using boneless cuts.
Spicy version: Add a pinch of red pepper flakes or cayenne for a spicier kick.
Herb infusion: Add rosemary or thyme sprigs to the pan for an aromatic boost.

Storage/Reheating

Storage:
Refrigerate any leftovers in an airtight container for up to 3 days.

Reheating:
Reheat in the oven at 350°F (175°C) for 10–15 minutes or until heated through. Alternatively, reheat in a skillet over medium heat for a crispier finish.

FAQs

How do I make the chicken skin extra crispy?

Patting the chicken dry and roasting at high heat (425°F) ensures a crispy skin. Avoid covering the pan or overcrowding it, which can trap moisture.

Can I use chicken breasts instead?

Yes, but adjust cooking time accordingly. Chicken breasts can dry out faster, so start checking for doneness at 25 minutes.

Are radishes good when roasted?

Absolutely. Roasting mellows the sharpness of radishes and gives them a tender texture and slightly sweet flavor.

Can I make this dish ahead of time?

Yes. Prepare and season the chicken and vegetables, then refrigerate. Roast them just before serving for the best texture.

What kind of potatoes are best?

Golden or Yukon Gold potatoes roast beautifully and have a creamy texture, but red potatoes or baby potatoes work well too.

Should I cover the dish while roasting?

No, roasting uncovered allows the chicken skin and potatoes to crisp up properly.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check any spice blends used to ensure they contain no gluten.

What can I serve with this?

A light green salad, steamed green beans, or crusty bread would complement this dish nicely.

Can I use frozen chicken?

It’s best to thaw chicken before roasting to ensure even cooking and proper seasoning absorption.

How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The juices should also run clear when pierced.

Conclusion

Roasted chicken thighs with golden potatoes and radishes is a dependable and satisfying recipe that suits any occasion. With simple preparation and wholesome ingredients, it’s an ideal addition to your weekly meal rotation. Whether you’re preparing it for guests or for a quiet evening at home, this dish is sure to impress with its rich flavors and beautiful presentation.

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.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

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.