Sheet Pan Honey Lemon Chicken With Roasted Vegetables Recipe
Prep Time:
40 minutes
Cook Time:
1 hour
Servings:
4 servings
Ingredients
  • 3 lemons, divided
  • ½ cup honey
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 4 bone-in, skin-on chicken thighs
  • 1 pound baby potatoes
  • 1 large parsnip, chopped
  • 2 medium carrots, chopped
  • 4 beetroots, chopped
  • 1 small red onion, cut into wedges
Directions
  1. Juice 2 of the lemons.
  2. In a medium bowl, mix the lemon juice, honey, Dijon mustard, 1 tablespoon olive oil, and salt and pepper until well combined.
  3. Add chicken thighs to the marinade and let sit for 30 minutes.
  4. Meanwhile, preheat oven to 400 F.
  5. Place baby potatoes, parsnip, carrots, beetroots, and red onion onto a large sheet pan.
  6. Drizzle vegetables with remaining 2 tablespoons olive oil and season well with salt and pepper.
  7. Nestle the marinated chicken thighs among the vegetables, adding any remaining marinade on top.
  8. Cut the remaining lemon into wedges and arrange the pieces over the chicken and vegetables.
  9. Transfer sheet pan to the oven to roast for 50 minutes.
  10. Garnish with parsley, if desired, and serve immediately.