Preheat your oven to 425°F and line a large sheet pan with parchment paper. Arrange chicken pieces skin-side up, leaving space around each piece for air circulation. Pat the chicken completely dry with paper towels—this ensures maximum browning during roasting.

Whisk together honey, Dijon mustard, olive oil, minced garlic, apple cider vinegar, thyme, paprika, salt, and pepper in a small bowl. The glaze should be smooth and pourable. Brush half of this beautiful sheet pan honey mustard chicken mixture over the chicken pieces, coating both sides generously.

Scatter potatoes, green beans, bell pepper, and onion around the chicken pieces on the pan. Drizzle vegetables with remaining glaze and toss gently to coat. Arrange lemon slices over the chicken for brightness—this adds visual appeal and subtle citrus notes during roasting.

Roast for 30-35 minutes until chicken reaches an internal temperature of 165°F at the thickest part. The skin should be golden and glazed, and potatoes should be tender when pierced with a fork. Vegetables will have caramelized edges—this is exactly what you want for maximum flavor development.

Remove from oven and let rest for 5 minutes before serving. Sprinkle fresh parsley over the entire pan for color and freshness. Taste and adjust seasoning with additional salt or pepper as needed before plating.