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.
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.
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.
Coat the cut sides of the romaine to encourage quick charring which helps avoid soggy lettuce.
% Daily Value*
Total Fat 66g 101%
Saturated Fat 17g 85%
Cholesterol 333mg 111%
Sodium 1384mg 57%
Carbs 22g 7%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.