Preheat your oven to 400°F (200°C) to get it nice and hot for roasting.
In a large mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, honey, minced garlic, Italian seasoning, sea salt, and black pepper.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them sit for about 15-20 minutes while you prep the veggies.
In a separate bowl, toss the bite-sized petite gold potatoes with 1 tablespoon of olive oil, grated parmesan, sea salt, and pepper.
Chop the broccoli into florets and set aside.
On a large sheet pan, arrange the marinated chicken thighs in the center, and spread the seasoned potatoes around them. Finally, add the broccoli florets to the pan.
Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Serve and enjoy!
