Start by patting the chicken thighs dry with a paper towel. Trust me, this step makes a big difference in getting that golden, crispy skin. Rub the thighs with olive oil, then season generously with paprika, garlic powder, thyme, salt, and pepper.

Pro tip: If you have time, let the chicken sit for 15-20 minutes after seasoning. It helps the flavors soak in and makes the meat even tastier.

Heat a large oven-safe skillet over medium-high heat and drizzle in a little olive oil. Once the oil is shimmering, place the chicken thighs skin-side down. Let them cook undisturbed for about 5-7 minutes, or until the skin is beautifully golden and crispy.

Flip the chicken over and cook for another 2-3 minutes, then remove it from the pan and set it aside. Don’t worry if it’s not fully cooked yet—it’ll finish cooking in the oven.

In the same pan (because we’re all about minimal dishes here), toss in your baby potatoes, carrots, onion, and garlic. Cook for 2-3 minutes, letting them soak up all those amazing flavors from the chicken drippings.

If the pan looks a little dry, add a splash of chicken broth to loosen things up.

Now it’s time to whip up the sauce. In a small bowl, whisk together the chicken broth, Dijon mustard, honey, and lemon juice. Pour this mixture over the veggies, giving everything a good toss to coat.

Nestle the seared chicken thighs back into the pan, placing them skin-side up on top of the veggies. Transfer the whole thing to a preheated oven at 400°F (200°C).