Description

Hey there, friend! Come on in, grab an apron, and let’s get something sizzling. You know those days when you crave a meal that feels really good? Not just “dinner’s done” good, but close-your-eyes-and-sigh good. Something bright and juicy, full of flavor, but still easy enough that you’re not left staring down a sink full of dishes afterward.

Ingredients

6 bone-in, skin-on chicken thighs
Juicy, flavorful, and nearly impossible to dry out.
1 tablespoon olive oil
Salt & black pepper, to taste
1 lemon or lime, thinly sliced
Adds aroma, flavor, and gorgeous presentation.

Honey Lime Glaze

Juice of 2 limes (about ¼ cup)
Zest of 1 lime
2 tablespoons honey
1 tablespoon soy sauce
(Tamari for gluten-free, coconut aminos for soy-free)
2 cloves garlic, minced
½ teaspoon chili flakes (optional)

Vegetables

1 bunch asparagus, trimmed
1 cup broccoli florets
1 yellow bell pepper, chopped
(Red or orange work great too)

Instructions

1. Preheat & Mix

Preheat oven to 400°F (200°C). In a small bowl, whisk together lime juice, zest, honey, soy sauce, garlic, and chili flakes. Set aside.

2. Prep the Chicken

Pat chicken thighs very dry (this is key for crispy skin). Season generously with salt and pepper, then rub with olive oil.

3. Assemble the Pan

Place chicken skin-side up in the center of a large sheet pan. Scatter citrus slices around them. Brush about half of the glaze over the chicken.

4. Add the Veggies

Toss asparagus, broccoli, and bell pepper with olive oil, salt, and pepper. Spread evenly around the chicken in a single layer.

5. Roast

Roast for 30–35 minutes, until chicken reaches 165°F and skin is golden and crisp.

6. Optional Broil

For extra-crispy skin, broil for 2–3 minutes, watching closely.

7. Finish & Serve

Drizzle with pan juices and remaining glaze. Garnish with fresh herbs or an extra squeeze of lime.

Notes

This recipe evolved over years of trial, error, and happy accidents. The biggest lesson? Acid and balance matter. Lime zest brings brightness, soy sauce adds depth, and high heat does the heavy lifting.

One time I accidentally used lemon instead of lime—and it was still fantastic. That’s the beauty of this dish: it’s resilient. Don’t stress. Use what you have. It will still taste like sunshine.