Honey Lemon Roasted Chicken Pan (Print)

Tender chicken and vibrant veggies roasted with honey and lemon for a flavorful all-in-one pan meal.

# What you'll need:

→ Chicken Preparation

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground 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 ground 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 it to prevent sticking.
02 - In a small bowl, thoroughly whisk together honey, lemon juice, Dijon mustard, minced garlic, dried thyme, and lemon zest until well combined.
03 - Pat the chicken thighs dry with paper towels. Place them in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Pour half of the prepared honey lemon marinade over the chicken, rubbing it to evenly coat. Set aside the remaining marinade for later.
04 - In a separate bowl, combine halved baby potatoes, broccoli florets, sliced red bell pepper, and onion wedges. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat evenly.
05 - Arrange the seasoned vegetables in a single layer on the prepared sheet pan. Nestle the marinated chicken thighs among the vegetables, ensuring the skin sides are facing up for optimal crisping.
06 - Transfer the sheet pan to the oven and roast for 20 minutes, or until the chicken is golden, fully cooked (internal temperature reaches 165°F/74°C), and vegetables are tender.
07 - Drizzle the reserved honey lemon marinade over the chicken and vegetables. Broil on high for an additional 2 minutes to enhance caramelization, if desired.
08 - Serve immediately while hot. Garnish with extra lemon zest or fresh herbs as desired.

# Expert Tips:

01 -
  • Fast enough for weeknights and easy to prep ahead
  • Everything roasts on a single sheet pan for quick cleanup
  • Perfect balance of sweet and tangy from honey and lemon
  • Family-friendly with adaptable veggies
02 -
  • Gluten free and safe for most diets
  • Easy to customize for picky eaters or what’s in season
  • Leftovers reheat beautifully and make a great lunch
  • The honey Dijon combo is my favorite because it creates a sticky glaze my kids always ask for more sauce at the table.
03 -
  • For extra crispy skin pat chicken very dry before marinating.
  • Always finish with fresh lemon zest for a pop of flavor.
  • If you love a little bit of a char on your veggies do not crowd the pan and use the broiler at the end for color.
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