DirectionsStep1Juice 2 of the lemons.Step2In a medium bowl, mix the lemon juice, honey, Dijon mustard, 1 tablespoon olive oil, and salt and pepper until well combined.Step3Add chicken thighs to the marinade and let sit for 30 minutes.Step4Meanwhile, preheat oven to 400 F.Step5Place baby potatoes, parsnip, carrots, beetroots, and red onion onto a large sheet pan.Step6Drizzle vegetables with remaining 2 tablespoons olive oil and season well with salt and pepper.Step7Nestle the marinated chicken thighs among the vegetables, adding any remaining marinade on top.Step8Cut the remaining lemon into wedges and arrange the pieces over the chicken and vegetables.Step9Transfer sheet pan to the oven to roast for 50 minutes.Step10Garnish with parsley, if desired, and serve immediatelyIngredientsIngredients3 Lemons (divided)½ cupHoney1 teaspoonDijon Mustard3 tablespoonsOlive Oil (divided)add Salt And Black Pepper4 Bone-In (skin-on chicken thighs)1 poundBaby Potatoes1 Large Parsnip (chopped)2 Medium Carrots (chopped)4 Beetroots (chopped)1 Small Red Onion (cut into wedges)add Fresh Parsley (optional: for serving)See moreNutritionalNutritional839 Calories43 gTotal Fat189 mgCholesterol82 gCarbohydrate1,380 mgSodium37 gProteinFrom tastingtable.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Sheet-Pan Lemon Chicken and Vegetables
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