Honey Mustard Baked Chicken Thighs with Roasted Potatoes and Buttered Peas

Preheat the oven to 425°F (220°C).

Pat 8 chicken thighs dry with paper towels and place them in a large bowl. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Mince 3 cloves of garlic and zest 1 lemon. Cut the lemon in half and set aside.

In a small bowl, whisk together 3 tablespoons Dijon mustard, 2 tablespoons honey, minced garlic, and lemon zest until well combined.

Pour 3/4 of the honey-mustard mixture over the chicken thighs and toss to coat evenly. Reserve the remaining mixture for later.

Wash and cut 1.5 pounds of Yukon gold potatoes into 1-inch chunks. Place in a large baking dish or sheet pan.

Drizzle potatoes with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and toss to coat.

Arrange the coated chicken thighs on top of the potatoes, skin side up. Strip leaves from 2 thyme sprigs and scatter over the chicken and potatoes.

Place the lemon halves cut-side down in the baking dish.

Bake in the preheated oven for 25 minutes.

After 25 minutes, brush the reserved honey-mustard mixture onto the chicken thighs.

Return to the oven and bake for an additional 10-15 minutes, or until the chicken skin is golden and crispy, and the internal temperature reaches 165°F (74°C).

While the chicken is finishing, heat 1 tablespoon olive oil in a medium saucepan over medium heat.

Add 2 cups frozen peas to the saucepan and cook for 3-4 minutes until heated through.

Add 2 tablespoons butter to the peas, stir until melted, and season with a pinch of salt and pepper. Keep warm until ready to serve.

Once the chicken is done, remove from the oven and let rest for 5 minutes.

Squeeze the roasted lemon halves over the chicken and potatoes.

Garnish with remaining 2 thyme sprigs and serve the chicken and potatoes with buttered peas on the side.