4-Ingredient Sheet Pan Chicken with Pesto and Schmaltzy Radishes Recipe

4-Ingredient Sheet Pan Chicken with Pesto and Schmaltzy Radishes

Serves 4

With only 4 ingredients, this is an easy weeknight dinner that comes together in a snap. Radishes and potatoes become savory and flavorful as they are basted by schmaltz, or chicken fat, and herby pesto mingles with the pan juices to become a delicious sauce.


  • 8 bone-in, skin-on, chicken thighs
  • 3 bunches red radishes, leaves removed, halved
  • 1 pound Yukon gold potatoes, cut into wedges
  • 8 ounces basil pesto
  • 1 lemon


  1. Preheat oven to 425°F. Line a rimmed sheet pan with parchment paper.
  2. Place chicken, radishes, and potatoes on sheet pan. Drizzle with a tablespoon or two of extra virgin olive oil. Season everything with salt and pepper, to taste. Mix to combine. Arrange chicken skin-side up atop vegetables.
  3. Roast 45 minutes to an hour, or until chicken skin is crispy and a probe thermometer entered into the thickest part of the chicken reads 165°F. Remove pan from oven.
  4. Immediately dollop pesto around pan, allowing it to melt into hot juices. Allow to rest at least 10 minutes. Squeeze a lemon over the top, if using, and serve.


Amount Per Serving (based on 4 servings)
Calories: 1060 undefined
Fat: 80 g
Saturated Fat: 18 g
Trans Fat: 0 g
Cholesterol: 300 mg
Sodium: 900 mg
Carbohydrates: 55 g
Fiber: 6 g
Sugar: 22 g
Added Sugars: 0 g
Protein: 57 g
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