Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 lb baby Yukon Gold potatoes, halved
  • 12 oz fresh green beans, trimmed
  • 2 large carrots, peeled and sliced into 1/2 inch rounds
  • 1.5 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp Dijon mustard
  • 2 tbsp raw honey
  • 1 tsp apple cider vinegar
  • 2 cloves garlic, minced
  • 0.5 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (220°C). Place an empty extra-large rimmed baking sheet inside the oven while it heats to ensure a proper sear.
  2. In a large mixing bowl, toss the halved potatoes and sliced carrots with 1 tablespoon of olive oil, sea salt, and black pepper.
  3. In a small bowl, whisk together the Dijon mustard, raw honey, apple cider vinegar, minced garlic, and red pepper flakes to create the glaze.
  4. Carefully remove the hot sheet pan from the oven. Arrange the potatoes and carrots on the pan in a single layer.
  5. Nestle the chicken thighs among the vegetables. Season the chicken with smoked paprika and the remaining olive oil.
  6. Roast for 15 minutes. Remove the pan, add the green beans, and liberally brush the honey dijon glaze over the chicken thighs.
  7. Return to the oven and roast for another 10 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze is mahogany-colored.