Sheet-Pan Chicken Thighs with Roasted Radishes, Mushrooms & Herb Butter
This keto-friendly sheet-pan dinner features juicy chicken thighs roasted alongside peppery radishes and earthy mushrooms, all finished with a fragrant herb butter. Ready in just 30 minutes, it's an easy, flavorful, and low-carb meal perfect for busy weeknights.
- 4 pieces bone-in, skin-on chicken thighs
- 2 cups radishes (halved)
- 2 cups cremini mushrooms (quartered)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 3 tbsp unsalted butter (softened)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh thyme leaves
- 2 cloves garlic (minced)
- 1 tsp lemon zest
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Instructions
Preheat oven to 425°F. Line a rimmed sheet pan with parchment paper.
🌡️ 425°FToss radishes and mushrooms with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange on one side of the sheet pan.
⏱️ 2 minutesPat chicken thighs dry. Rub with remaining olive oil, salt, and pepper. Place skin-side up on the other side of the sheet pan.
⏱️ 3 minutesRoast for 22 minutes, or until chicken skin is golden and internal temperature reaches 165°F.
⏱️ 22 minutes 🌡️ 425°FMeanwhile, mix softened butter with parsley, thyme, garlic, and lemon zest in a small bowl.
⏱️ 2 minutesRemove sheet pan from oven. Immediately dollop herb butter over chicken and vegetables. Let rest 2-3 minutes before serving.
⏱️ 3 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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