# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
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
# Directions:
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.
03 - In a large bowl, toss baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread potatoes on the prepared sheet pan with cut side down.
04 - Roast potatoes in preheated oven for 10 minutes.
05 - Pat chicken thighs dry. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
06 - Remove sheet pan from oven. Nestle chicken thighs among the potatoes. Brush chicken generously with half of the honey garlic sauce.
07 - Return pan to oven and roast for 15 minutes.
08 - Toss green beans with a light drizzle of olive oil, a pinch of salt, and pepper.
09 - Remove pan from oven. Add green beans around chicken and potatoes. Brush chicken with remaining sauce.
10 - Roast for another 10 to 12 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
11 - Broil for 2 to 3 minutes if desired for extra caramelization.
12 - Serve chicken, potatoes, and green beans with pan juices spooned over the top.
