# 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
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together honey, lemon juice, Dijon mustard, minced garlic, dried thyme, and lemon zest until fully combined.
03 - Pat the chicken thighs dry. In a large bowl, toss with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour half of the honey lemon marinade over the chicken and rub to coat thoroughly. Reserve the remaining marinade.
04 - In a separate bowl, toss halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
05 - Spread the prepared vegetables in an even layer on the sheet pan. Nestle the chicken thighs among the vegetables, keeping the skin side facing up.
06 - Roast in the preheated oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
07 - Drizzle the reserved marinade over the chicken and vegetables. Broil for 2 minutes to enhance caramelization, if desired.
08 - Serve hot. Garnish with extra lemon zest or fresh herbs as preferred.
