# What You’ll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Honey Lemon Marinade
05 - 3 tablespoons honey
06 - 2 tablespoons fresh lemon juice
07 - 1 tablespoon Dijon mustard
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried thyme
10 - Zest of 1 lemon
→ Vegetables
11 - 2 cups baby potatoes, halved
12 - 2 cups broccoli florets
13 - 1 red bell pepper, sliced
14 - 1 small red onion, cut into wedges
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk together honey, lemon juice, Dijon mustard, minced garlic, dried thyme, and lemon zest until well combined.
03 - Pat chicken thighs dry with paper towels. In a large bowl, toss chicken with olive oil, salt, and black pepper. Pour half of the honey lemon marinade over the chicken and rub to evenly coat. Reserve the remaining marinade.
04 - In a separate bowl, combine baby potatoes, broccoli florets, red bell pepper, and red onion. Toss with olive oil, salt, and black pepper until vegetables are evenly coated.
05 - Spread the vegetables in a single layer on the sheet pan. Nestle the seasoned chicken thighs among the vegetables, skin side up.
06 - Transfer the sheet pan to the oven. Roast for 20 minutes, or until the chicken skin is golden and the thickest part of the chicken registers 165°F. Vegetables should be tender.
07 - Drizzle the reserved honey lemon marinade over the chicken and vegetables. Broil for 2 minutes to caramelize, if desired.
08 - Serve hot, garnished with extra lemon zest or fresh herbs as desired.
