Ingredients

The following ingredients have 4 Servings
  • 6 bone-in chicken thighs (skin-on or off)
  • salt and ground black pepper to season
  • 2 lemons ((one sliced and one juiced))
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 3 tbsp Dijon mustard
  • 1 tsp sweet paprika
  • 4 garlic cloves, minced
  • 8 ounces fresh whole green beans
  • 6 small sweet peppers, sliced ((optional))
  • 1/4 cup fresh pomegranate seeds ((optional))

Instruction

  • Preheat oven to 425 F. Spray a large sheet pan with No Stick Cooking Spray. Alternatively, brush pan with oil. 
  • Season chicken thighs with salt and pepper. Place onto sheet pan along with lemon slices. 
  • In a small bowl, combine juice of 1 lemon, olive oil, honey, mustard, paprika, and minced garlic until obtaining a homogeneous mixture.
  • Reserve 1/2 of the mixture to use later, and brush the other 1/2 all over chicken thighs.
  • Pour about 1/2 cup water into the sheet pan distributing all over. This will prevent honey/mustard mixture to burn in the oven.
  • Bake for about 25 minutes. Meanwhile, brush reserved honey mustard mixture over green beans and bell peppers, and season them with salt and pepper.
  • Remove sheet pan from oven after those 25 minutes and arrange vegetables in one single layer between the chicken thighs. Bake for 10 minutes.
  • Although not required, place sheet pan under broiler to brown chicken skin for about 2-3 minutes. Watch it carefully! 
  • Top chicken with remaining reserved mixture and pom seeds if desired, Serve with the vegetables while hot. Enjoy!