Name: Sheet-Pan Chicken Thighs With Asparagus, Radishes, and Lemon Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs (about 8 ounces; 226 g each); 3 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1/4 cup (60 ml), plus 2 tablespoons (30 ml) extra-virgin olive oil, divided; 1 large lemon, halved; 1 pound (453 g) fresh asparagus, trimmed and cut into 3-inch-long pieces (4 cups); 8 ounces (226 g) radishes, trimmed and halved lengthwise (1 1/2 cups); 1 shallot, finely chopped (about 2 tablespoons); 2 tablespoons (30 ml) Champagne vinegar; 1 1/2 teaspoons (7 ml) Dijon mustard; 1 teaspoon (5 ml) honey; 1/2 teaspoon freshly ground black pepper; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh chives

Sheet-Pan Chicken Thighs With Asparagus, Radishes, and Lemon Vinaigrette

This easy sheet-pan chicken dinner pairs crisp thighs with asparagus, radishes, and a roasted lemon vinaigrette for a bright, springy meal.

50 min total 15 min prep 25 min cook 6 624 cal

Instructions

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1 Adjust oven rack to middle position and preheat oven to 450°F (230°C). Arrange chicken thighs, skin-side up, and lemon halves, cut-side up, on a rimmed sheet pan. Sprinkle chicken all over with 2 teaspoons kosher salt and coat with 1 tablespoon oil. Space thighs out, skin-side up, leaving plenty of space between them and keeping them evenly spaced from the edges of the sheet pan. Roast until a thermometer inserted into thickest portion of the thigh registers 165ºF (73ºC) and skin is beginning to turn golden and crispy, 15 to 20 minutes.
2 Push chicken and lemon halves to center of sheet pan. In a medium bowl, toss asparagus and radishes with 1 tablespoon oil and 1 teaspoon kosher salt, then arrange around chicken. Return to oven, and roast until asparagus and radishes are tender and browned in spots and chicken registers at least 175°F, 10 to 15 minutes.
3 Meanwhile, in a medium bowl, combine chopped shallot and vinegar and let sit for 10 minutes.
4 Juice 1 roasted lemon half (about 1 tablespoon) and add to shallot mixture. Whisk in Dijon, honey, pepper, and remaining 1/2 teaspoon kosher salt. Gradually stream in remaining 1/4 cup oil while whisking continuously until sauce is emulsified. Whisk in dill and chives. Serve roasted chicken thighs and vegetables with herb sauce and the additional roasted lemon half for squeezing over dish, if desired.