# 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 the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, garlic powder, smoked paprika, thyme, salt, and pepper until well combined.
03 - Add chicken thighs to the bowl and toss to coat evenly with the marinade. Remove and set aside.
04 - Add radishes, potatoes, and red onion to the remaining marinade in the bowl. Toss well to coat all vegetables evenly.
05 - Spread vegetables evenly on the prepared baking sheet. Nestle chicken thighs, skin side up, among the vegetables.
06 - Roast for 30 to 35 minutes, or until chicken is golden and cooked through to an internal temperature of 165°F, and vegetables are tender.
07 - Remove from oven. Drizzle everything with lemon juice and sprinkle with lemon zest and chopped parsley if desired.
08 - Serve hot, spooning pan juices over the chicken and vegetables.
