# What You 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 Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk honey, lemon juice, Dijon mustard, minced garlic, dried thyme, and lemon zest until combined.
03 - Pat chicken thighs dry using paper towels. In a large bowl, toss with olive oil, salt, and black pepper. Pour half of the marinade over the chicken and rub to coat evenly. Set aside remaining marinade.
04 - In a separate bowl, combine halved baby potatoes, broccoli florets, red bell pepper, and red onion. Add olive oil, salt, and black pepper; toss to coat thoroughly.
05 - Spread vegetables in a single layer on the prepared sheet pan. Nestle chicken thighs among the vegetables, skin side up.
06 - Roast in the preheated oven for 20 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Drizzle reserved marinade over chicken and vegetables. Broil for 2 minutes for enhanced caramelization, if desired.
08 - Serve hot. Garnish with extra lemon zest or fresh herbs if desired.
