Ingredients
6 bone-in chicken thighs (about 2-1/4 pounds)3/4 teaspoon salt, divided 1/2 teaspoon pepper, divided 2 medium lemons1/3 cup olive oil1/3 cup honey3 tablespoons Dijon mustard4 garlic cloves, minced1 teaspoon paprika1/2 cup water1/2 pound fresh green beans, trimmed6 miniature sweet peppers, sliced into rings1/4 cup pomegranate seeds, optional
Preparation
Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes.
Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.
