# 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 oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - Whisk together honey, fresh lemon juice, Dijon mustard, minced garlic, dried thyme, and lemon zest in a mixing bowl.
03 - Pat the chicken thighs dry. In a large bowl, toss chicken with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add half of the honey lemon marinade and evenly coat the chicken. Set aside the remaining marinade.
04 - Combine baby potatoes, broccoli florets, red bell pepper, and red onion in a separate bowl. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat the vegetables evenly.
05 - Spread the vegetables in a single layer on the prepared sheet pan. Nestle the chicken thighs among the vegetables, placing them skin side up.
06 - Roast for 20 minutes until the chicken is golden, cooked through, and registers at least 165°F in the thickest part. Vegetables should be just tender.
07 - Drizzle the reserved marinade over the chicken and vegetables. Broil for 2 minutes until caramelized, if desired.
08 - Serve hot, garnished with extra lemon zest or fresh herbs if preferred.
