Peel and thinly slice red onion. Then add the sliced onion to the bottom of an oven-proof baking dish.
Place the chicken thighs and drumsticks on top of the sliced onion in one layer.
Get a small bowl and add the zest of the lemon into it, as well as the juice of that same lemon. Then add the chopped rosemary, the minced garlic, olive oil, honey, and sea salt and pepper and whisk everything until well combined.
Pour the rosemary lemon sauce over the chicken parts and set aside.
Get a separate ovenproof dish and add the baby potatoes and a drizzle of olive oil and use your hands to evenly coat all potatoes with oil. Season with sea salt.
Put the chicken and potatoes in the oven and set a timer for 35 minutes.
In the meantime, boil the green beans for about 5 minutes or until your desired softness.
Once the oven timer went off you can either serve the chicken as is or put the pieces under the broiler for 3-5 minutes for the skin to crisp up nicely.
Serve the chicken with the potatoes and green beans.