Roasted Chicken Thighs & Radishes

with lemon crème fraîche
With lemon crème fraîche
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4 Chicken thighs bone-in, skin-on, about 1 ¾ lbs, trimmed
2 tbsp Olive oil extra-virgin, divided
½ tsp Garlic powder
½ tsp Onion powder
½ tsp Salt divided
½ tsp Black pepper ground, divided
5 cups Radishes halved if large
1 Red onion small, cut into ¼-inch wedges
½ cup Crème fraîche
2 tsp Dijon mustard
1 tsp Lemon zest
1 tsp Lemon juice
1 tbsp Spring onions finely chopped

Nutritional information


Roasted Chicken Thighs & Radishes


These Roasted Chicken Thighs & Radishes are cooked on a sheet pan along with red onions for a delicious and flavorful dinner with very little effort. Perfectly seasoned, juicy and tender chicken thighs, roasted with radishes, and served with a tangy lemon crème fraîche sauce. This quick-cooking dish comes together in just about 35 minutes. The chicken thighs have golden, crispy skin, and the radishes are so juicy. Roasting mellows the radishes’ bitter taste and gives them a sweetness that is delicious. This is hands-down my new favorite way to enjoy radishes in spring.

I love cooking with chicken thighs. They are tasty, flavorful, and always juicy. The key to getting crispy skin is to pat the chicken thighs dry with paper towels before seasoning them. Feel free to use chicken breasts or legs. Just make sure to check the internal temperature of the chicken. Once the internal temperature of the meat reaches 165 °F, remove it from the oven. Serve the roasted chicken and radishes with lemon crème fraîche sauce and a green salad to complete the meal.

To make the Roasted Chicken Thighs & Radishes, you will need the following ingredients:

Ingridiens for Roasted Chicken Thighs & Radishes

Steps to make Roasted Chicken Thighs & Radishes


Heat oven

Preheat the oven to 450 °F.


Season chicken


Brush both sides of bone-in, skin-on chicken thighs with 1 tablespoon oil and sprinkle with ½ teaspoon each garlic and onion powder and ¼ teaspoon each salt and black pepper.


Season radishes


In a bowl, toss 5 cups radishes and the wedges of 1 small red onion with the remaining 1 tablespoon oil and ¼ teaspoon each salt and black pepper.


Place chicken thighs on baking sheet


Arrange the chicken thighs and vegetables in a single layer on a rimmed baking sheet.




Roast for 30 minutes or until an instant-read thermometer inserted in the thickest part of a chicken registers 165 °F.


Prepare lemon crème fraîche sauce


In a small bowl, whisk together ½ cup crème fraîche, 2 teaspoons Dijon mustard, 1 teaspoon grated lemon zest, 1 teaspoon lemon juice, and 1 tablespoon finely chopped spring onions.



Serve the roasted chicken and radishes with the sauce, and enjoy!

Make the most of springtime radishes with this easy recipe for sheet-pan Roasted Chicken Thighs & Radishes. It makes for a flavorful and delicious dinner with almost no effort. Give this recipe a try, and share your thoughts with us below!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

So delicious juicy and tender chicken thighs! Thanks for sharing the recipe!

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