Preheat Oven: Set oven to 400°F (200°C) and line a large baking sheet with foil or parchment for easy cleanup.
Prepare Sauce: In a large bowl, whisk together olive oil, mustard, honey, green onions, salt, black pepper, and cayenne until smooth.
Marinate Potatoes: Add cubed potatoes to the sauce and toss to coat evenly.
Assemble Ingredients: On the prepared baking sheet, spread the marinated potatoes, chopped bell peppers, and red onion. Nestle the chicken thighs among the vegetables.
Season Everything: Drizzle olive oil over the chicken and vegetables. Squeeze lemon wedges over the pan and leave the wedges on the sheet. Sprinkle oregano, garlic, salt, and pepper on top. Scatter Kalamata olives over everything.
Roast: Bake for about 25 minutes, or until potatoes are tender and chicken reaches an internal temperature of 165°F (74°C).
Serve: Let rest a few minutes. Serve warm, spooning pan juices over the chicken and vegetables.
Optional Additions
Fresh Herbs: Sprinkle parsley or dill over the dish for freshness.
Feta Cheese: Crumble feta on top after roasting for a creamy, tangy flavor.
Extra Heat: Add red pepper flakes to the honey mustard sauce for a spicy kick.
This Greek-inspired roast is perfect for family dinners or sharing with friends. The combination of honey mustard, lemon, and oregano makes every bite a flavorful delight!
