In a large bowl, whisk together 0.25 cups olive oil, 3 tbs soy sauce, 2 tbs honey, 4 minced garlic cloves, 2 tbs lemon juice, 1 tbs Dijon mustard, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper until combined.

Marinate the chicken

Add 2 lbs boneless skinless chicken thighs to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit 15 minutes at room temperature while you prepare vegetables.

Cook the chicken

Preheat oven to 425°F (220°C). Arrange marinated chicken thighs on a rimmed baking sheet or in a roasting pan spaced slightly apart. Reserve excess marinade for basting. Roast in preheated oven for 18–22 minutes, or until internal temperature reaches 165°F (74°C). For a lightly charred finish, switch oven to broil for 2–3 minutes at the end, watching closely to prevent burning. Remove chicken and let rest 5 minutes before slicing.

Roasted Vegetables

Prepare vegetables

While chicken is marinating (or preheating), halve 2 lbs baby potatoes, peel and cut 1 lb carrots into 1/2-inch coins or batons, and cut 1 red onion into wedges. Place vegetables in a large bowl.

Season and roast

Toss the potatoes, carrots and onion with 3 tbs olive oil, 1 tsp dried oregano, 0.5 tsp garlic powder, 1 tsp salt and 0.5 tsp black pepper until evenly coated. Spread vegetables in a single layer on a separate rimmed baking sheet. Roast in the 425°F (220°C) oven alongside the chicken (or start 10–15 minutes earlier for firmer potatoes) for 25–35 minutes, tossing once halfway, until potatoes are tender and edges are golden-brown.

Finish vegetables

If vegetables finish before chicken, keep warm in oven set to 200°F (95°C). Sprinkle with a pinch of salt and 1–2 tsp chopped parsley before serving.

Simple Green Salad

Make dressing

In a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake until emulsified.

Assemble salad

In a large salad bowl toss together 8 cups mixed salad greens, 2 cups halved cherry tomatoes and 1 sliced cucumber. Right before serving, drizzle dressing over salad and toss to coat lightly.

Finishing & Service

Slice rested chicken thighs and arrange on a large platter with roasted vegetables. Sprinkle 0.25 cups chopped fresh parsley over the chicken and vegetables for garnish. Serve lemon wedges on the side for squeezing over the chicken and vegetables.

Serve the simple green salad family-style alongside the platter. Leftovers can be stored covered in the refrigerator for up to 3 days.