Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds or 680 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon honey (15 grams)
  • Juice of 1 large orange (about 1/2 cup or 120 ml)
  • Juice of 1 large lemon (about 1/4 cup or 60 ml)
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (5 grams)
  • 1 teaspoon salt (5 grams)
  • 1/2 teaspoon black pepper (2 grams)
  • 2 cups baby potatoes, halved (about 300 grams)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 2 cups broccoli florets (about 300 grams)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, whisk together olive oil, honey, citrus juices, zests, minced garlic, thyme, salt, and pepper.
  2. Add chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
  3. Preheat the oven to 425°F (220°C).
  4. In another bowl, toss baby potatoes, bell peppers, red onion, and broccoli with olive oil, salt, and pepper.
  5. Place marinated chicken thighs skin-side up on a baking sheet. Distribute vegetables evenly around the chicken.
  6. Bake in the preheated oven for 35-45 minutes until the chicken skin is golden and crispy, and internal temperature reaches 165°F (74°C).
  7. If desired, broil for an additional 2-3 minutes for extra crispiness.
  8. Let sit for 5 minutes before serving.