One-Pan Lemon Herb Chicken Thighs with Sweet Corn & Baby Potatoes

• 1.5–2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tbsp butter (or dairy-free alternative)
• 1 lemon, sliced (half juiced, half in rounds)
• 2 cloves garlic, minced
• 1 tsp Dijon mustard (optional, for mellow tang)
• 1 tbsp fresh dill or parsley, chopped (or 1 tsp dried)
• Salt & pepper, to taste

Veggie Add-ins:

• 1.5 cups baby potatoes, halved
• 1.5 cups sweet corn (fresh or frozen)
• 1 red bell pepper, sliced into strips
• 1 small zucchini, sliced into rounds
• cherry tomatoes (optional for color)
• peas (optional for color)