# 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 It:
01 - Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease the surface.
02 - In a small mixing bowl, whisk honey, fresh lemon juice, Dijon mustard, minced garlic, dried thyme, and lemon zest until well blended.
03 - Pat chicken thighs dry with paper towels. In a large bowl, toss chicken with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Add half of the honey lemon marinade to the chicken and rub to coat thoroughly. Reserve remaining marinade.
04 - In a separate bowl, toss 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 ground black pepper until evenly coated.
05 - Arrange the prepared vegetables in a single layer on the lined sheet pan. Nestle the marinated chicken thighs among the vegetables, skin side facing up.
06 - Roast in the preheated oven for 20 minutes, or until chicken is golden brown, cooked through to an internal temperature of 165°F (74°C), and vegetables are tender.
07 - Drizzle reserved honey lemon marinade over the roasted chicken and vegetables. Broil for an additional 2 minutes if increased caramelization is desired. Serve hot, garnished with extra lemon zest or fresh herbs if preferred.
