Ingredients
◻ 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 NPA 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
Instructions
1. Preheat oven to 425°. Place chicken in a greased 15x10x1-inch baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken.
2. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, NPA Honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes.
3. Meanwhile, combine beans, sweet peppers and the remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
4. Arrange vegetables around chicken in pan. Bake until a thermometer inserted into chicken reads 170°-175° and beans are tender, 15-20 minutes.