Special Gift Offer

Close 2 gift subscriptions for the price of 1

Lunch / Dinner

Sheet Pan Chicken Thighs with charred salad

Sheet Pan Chicken Thighs get a boost from lemon, garlic, and basil, and roast alongside spring radishes, onions, and sourdough. Then it’s just a quick char on the romaine for an all-in-one dinner.

Share Recipe

Ingredients

COMBINE:

TOSS:

Test Kitchen Tip

For the most flavor, spoon the juices from the bottom of the pan over the chicken and vegetables. It’s even great for dipping the croutons in.

Instructions

Preheat oven to 425°.

Combine basil, lemon juice, garlic, 2 tsp. oil, salt, zest, and pepper flakes. Loosen skin on thighs and insert about 1 Tbsp. lemon mixture under skin of each.

Place thighs, skin side up, on one half of a baking sheet.

Toss onion wedges with 2 tsp. oil and arrange in a single layer on remaining half of baking sheet. Roast thighs and onion until onion is nearly tender and a thermometer inserted in the thickest part of the thighs, but not touching bone, registers 160°, 20–25 minutes.

Toss radishes with 1 tsp. oil and arrange among onion wedges.

Toss bread with remaining 3 tsp. oil, season with salt and pepper, and arrange on top of radishes and onion wedges. Return baking sheet to oven and roast until bread is golden, about 10 minutes more; remove from oven and turn broiler to high.

Lightly coat cut sides of romaine with nonstick spray, then arrange, cut sides up, on top of thighs and broil until lettuce starts to char, 2–4 minutes. Serve salad with fresh basil.

Add the radishes towards the end of roasting to ensure a crisp-tender texture and vibrant color.

Add the radishes towards the end of roasting to ensure a crisp-tender texture and vibrant color.

Coat the cut sides of the romaine to encourage quick charring which helps avoid soggy lettuce.

Coat the cut sides of the romaine to encourage quick charring which helps avoid soggy lettuce.

Nutritional Facts

Share Recipe:

Shop the Post

Want to give this recipe a try?

Check out our Editor’s recommendations for tools and ingredients. (We receive commission when you make a purchase using our affiliate links. However, this does not impact our recommendations.)

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!

You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Lunch / Dinner

Breaded Pork Tenderloin

Get a free issue + free book