Succulent chicken and vibrant vegetables, roasted together with lemon and honey for a fast, flavorful family dinner.
# 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
# How-To Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Combine honey, lemon juice, Dijon mustard, minced garlic, dried thyme, and lemon zest in a small bowl; whisk until smooth.
03 - Pat chicken thighs dry. In a large bowl, toss chicken with olive oil, salt, and 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 olive oil, salt, and black pepper until evenly coated.
05 - Spread prepared vegetables in a single layer on the sheet pan. Nestle the marinated chicken thighs between the vegetables, skin side up.
06 - Roast for 20 minutes, or until chicken is golden and cooked through (internal temperature 165°F) and vegetables are tender.
07 - Drizzle reserved marinade evenly over chicken and vegetables. Broil for an additional 2 minutes to promote caramelization, if desired.
08 - Serve immediately while hot. Garnish with additional lemon zest or fresh herbs, as desired.
