# 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 ground black pepper
→ Honey Lemon Marinade
05 - 3 tablespoons honey
06 - 2 tablespoons fresh lemon juice
07 - 1 tablespoon Dijon mustard
08 - 2 garlic cloves, 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 ground black pepper
# How To Make:
01 - Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, combine honey, fresh lemon juice, Dijon mustard, minced garlic, dried thyme, and lemon zest. Whisk until the mixture is well blended.
03 - Pat chicken thighs dry with paper towels. Place in a large bowl, drizzle with olive oil, and season with salt and black pepper. Pour half of the marinade over the chicken and rub thoroughly to coat. Reserve the remaining marinade.
04 - In a separate bowl, toss baby potatoes, broccoli florets, red bell pepper, and red onion with olive oil, salt, and black pepper until evenly coated.
05 - Spread the prepared vegetables in a single layer on the sheet pan. Nestle the marinated chicken thighs among the vegetables, skin side up.
06 - Roast for 20 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), and vegetables are tender.
07 - Drizzle the reserved marinade over the chicken and vegetables. Broil for 2 minutes for extra caramelization, if desired.
08 - Serve hot, garnished with additional lemon zest or fresh herbs to taste.
