Save This for Your Next Easy Dinner

• total time: 47 minutes

Ingredients

Chicken:

2 lbs boneless, skinless chicken thighs (trimmed)

2 tsp salt

1 tsp garlic powder

1 tsp Italian seasoning

1 tsp paprika

½ tsp black pepper

2 cloves garlic, freshly grated

1 tbsp honey

2 tbsp olive oil

Juice of ½ lemon

Veggies:

24 oz baby gold potatoes, halved

12 oz green beans, trimmed

10 oz cherry tomatoes

3 tbsp olive oil

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Freshly cracked black pepper

3 cloves garlic, minced

Toppings:

½ cup grated parmesan

Juice of ½ lemon

Lemon slices

Directions

Preheat oven to 425°F. Add potatoes, green beans, and tomatoes to a parchment-lined sheet pan. Drizzle with olive oil and season with salt, garlic powder, onion powder, paprika, black pepper, and minced garlic. Toss well.

In a bowl, add chicken thighs and season with salt, garlic powder, Italian seasoning, paprika, black pepper, and freshly grated garlic. Add honey, olive oil, and lemon juice. Mix until fully coated.

Spread the veggies to the sides of the sheet pan, then place the chicken in the center in a single layer.

Bake for 40–50 minutes, mixing the potatoes halfway through if needed.

Sprinkle grated parmesan over the chicken and vegetables and broil for 2–3 minutes until golden and slightly crispy. Finish with fresh lemon juice, lemon slices, and serve.