# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Vegetables
05 - 1 pound baby potatoes, halved
06 - 8 ounces green beans, trimmed
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Honey Garlic Sauce
10 - 1/4 cup honey
11 - 3 tablespoons low-sodium soy sauce
12 - 2 tablespoons fresh lemon juice
13 - 4 cloves garlic, minced
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon dried thyme
# Method steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together honey, soy sauce, lemon juice, garlic, Dijon mustard, and thyme until well combined.
03 - In a large bowl, toss baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread the potatoes on the prepared sheet pan with cut side down. Roast for 10 minutes.
04 - Pat chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
05 - Remove sheet pan from oven. Nestle chicken thighs among the potatoes. Brush chicken generously with half of the honey garlic sauce. Return pan to oven and roast for 15 minutes.
06 - Toss green beans with a light drizzle of olive oil, a pinch of salt, and pepper. Remove pan from oven, add green beans around chicken and potatoes, and brush chicken with remaining sauce.
07 - Roast for another 10 to 12 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
08 - For extra caramelization, broil for 2 to 3 minutes if desired.
09 - Serve chicken, potatoes, and green beans with pan juices spooned over the top.
