Honey Mustard Chicken Thighs

•  6-8 bone-in chicken thighs
• 3/4 tsp salt, divided
• 1/2 tsp pepper, divided
• 2 medium lemons
• 1/3 cup olive oil
• 3 Tbsp dijon mustard
• 4 garlic cloves, minced
• 1 tsp paprika
• 1/2 cup water
• 1/2 lb fresh green beans, trimmed
• 6 mini sweet peppers, sliced into rings

1. Preheat Oven to 425.  Place chicken in a greased baking pan.  Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Thinly slice 1 lemon and place over chicken.  Cut remaining lemon in half and squeeze juice into a small bowl.  Whisk in oil, honey, mustard, garlic and paprika.  Pour half the mixture over the chicken and reserve the rest for beans.  Pour water into pan.  Bake 25 minutes

2.  Meanwhile, combine beans, sweet peppers and remaining sauce with 1/4 tsp salt and 1/4 tsp pepper; toss to coat.  Arrange veggies around chicken in pan.  Bake for 15-10 min (chicken 170-175) and beans are tender.