If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Assorted vegetables: it's up to you, but use any collection you're happy with: small carrots (if large cut lengthwise) asparagus top halves, cherry tomatoes, shishito peppers, Brussels sprouts (remove outer leaves and cut in half) red onion cut into wedges – or anything else you have or want
6 bone-in, skin-on chicken thighs
Fresh parsley for garnish
Directions
In a small bowl, combine the olive oil, Dijon, garlic, the rosemary, thyme, red pepper flakes, lemon juice and 1 teaspoon salt, ½ teaspoon pepper - mix well
Put the vegetables on a baking sheet, and toss with some of the dressing
Season the chicken with salt & pepper, and brush both sides with some of the dressing
Preheat the oven to 400
Arrange the vegetables on a large sheet pan in one layer, and snuggle the chicken thighs in between the veggies
Bake approximately 40 minutes or until the chicken reaches an internal temperature of 160
Turn the oven to broil, and give it about 1 minute for extra color
Remove from the oven, serve garnished with parsley