# Components:
→ Honey Mustard Glaze and Chicken
01 - 6 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 3 tablespoons Dijon mustard
03 - 3 tablespoons honey
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried thyme
07 - Salt and freshly ground black pepper, to taste
→ Roasted Vegetables
08 - 1 pound baby potatoes, halved
09 - 2 large carrots, cut into 2-inch pieces
10 - 1 large red bell pepper, sliced into strips
11 - 1 medium zucchini, sliced into rounds
12 - 2 tablespoons olive oil
13 - 1 teaspoon garlic powder
14 - 1/2 teaspoon smoked paprika
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a small mixing bowl, whisk together Dijon mustard, honey, 2 tablespoons olive oil, minced garlic, dried thyme, salt, and black pepper until well combined.
03 - Pat chicken thighs dry and brush both sides thoroughly with the honey mustard glaze. Arrange chicken on one side of the prepared baking sheet.
04 - In a large bowl, toss baby potatoes, carrots, red bell pepper, and zucchini with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Spread vegetables evenly on the remaining space of the baking sheet.
05 - Roast for 20 to 25 minutes or until chicken reaches an internal temperature of 165°F and vegetables are fork-tender and caramelized at the edges.
06 - Let the chicken and vegetables rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side.
