- 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 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
- 1/4 cup pomegranate seeds, optional
- 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 and the 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 into chicken reads 170°-175° and beans are tender, 15-20 minutes.
- If desired, sprinkle with pomegranate seeds.
1 serving: 419 calories, 26g fat (6g saturated fat), 81mg cholesterol, 548mg sodium, 22g carbohydrate (17g sugars, 2g fiber), 24g protein.