Sheet Pan Honey Mustard Chicken


6 bone-in chicken thighs (about 2-1/4 pounds)

3/4 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 medium lemons

1/3 cup olive oil

1/3 cup honey

3 tablespoons Dijon mustard

4 garlic cloves, minced

1 teaspoon paprika

1/2 cup water

1/2 pound fresh green beans, trimmed

6 miniature sweet peppers, sliced into rings

1/4 cup pomegranate seeds, optional


Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the mixture over chicken; reserve remaining for beans. Pour water into pan. Bake 25 minutes.

Meanwhile combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.