Zesty chicken thighs and vegetables roasted with honey, lemon, and thyme for a quick, vibrant main dish.
# 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 the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with oil.
02 - Whisk together honey, fresh lemon juice, Dijon mustard, minced garlic, dried thyme, and lemon zest in a small bowl to create the marinade.
03 - Pat chicken thighs dry. In a large bowl, toss with olive oil, salt, and black pepper. Coat with half the honey lemon marinade, reserving the rest.
04 - In a separate bowl, combine halved baby potatoes, broccoli florets, sliced red bell pepper, and red onion wedges. Toss with olive oil, salt, and black pepper.
05 - Arrange seasoned vegetables in a single layer on the prepared sheet pan. Nestle marinated chicken thighs among the vegetables, skin side facing up.
06 - Roast in the preheated oven for 20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender.
07 - Drizzle the reserved marinade over the chicken and vegetables. Broil for 2 minutes for a deep golden caramelization, if desired.
08 - Serve immediately, garnished with lemon zest or fresh herbs if preferred.
