Herb-Roasted Chicken Thighs with Lemon Garlic Vegetables

Preheat oven to 425°F (220°C).

Pat the 4 chicken thighs dry with paper towels and place in a medium bowl.

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.

Pour the marinade over the chicken thighs and toss to coat evenly. Let marinate while preparing the vegetables.

Cut the baby potatoes in half, peel and slice the 2 carrots into 1/2-inch pieces, cut the zucchini into 1-inch chunks, dice the red bell pepper into 1-inch pieces, and slice the red onion into wedges.

Mince 2 cloves of garlic and strip the leaves from 1 sprig of rosemary and 2 sprigs of thyme, finely chopping them.

In a large bowl, toss the prepared vegetables with the remaining 1 tablespoon olive oil, minced garlic, chopped herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the vegetables in a single layer on a large rimmed baking sheet.

Slice half of the lemon into thin rounds and squeeze the juice from the other half.

Place the marinated chicken thighs on top of the vegetables, skin side up. Tuck the lemon slices, 2 whole garlic cloves, 1 sprig of rosemary, and 2 sprigs of thyme around the chicken and vegetables.

Combine 1/4 cup white wine and 1/4 cup chicken broth, then pour around (not over) the chicken to keep the skin crispy.

Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.

If needed, broil for the last 2-3 minutes to get extra crispy skin.

Remove from the oven and let rest for 5 minutes before serving.

Drizzle with the pan juices and serve the chicken thighs with the roasted vegetables.