Combine the spices to make the spice mix in a small bowl and rub the mixture all over the chicken pieces. Let the chicken sit for at least 30 minutes or refrigerate overnight.

Pre-heat the oven to 425ºF.

Bring a large saucepan of water to a boil and add the baking soda to the water. Season the water well with salt and blanch the potatoes for 5 to 10 minutes, until they can easily be pierced with a knife. Drain the potatoes and return them to the hot pot to evaporate any residual moisture.

Add the olive oil, smashed garlic clove and fresh rosemary to the pot with the potatoes, season with salt and freshly ground black pepper and toss or stir the hot potatoes around in an aggressive manner to rough up the potatoes somewhat. They should have a soft, fuzzy exterior by the time you are done. Transfer the potatoes to one side of a half sheet pan (18-inches x 13-inches) or to a 9-inch x 13” pan. Transfer the pan to the oven and bake at 425°F for 10 minutes.

Combine all the ingredients for the honey glaze in a small saucepan and bring to a simmer. Let the glaze simmer gently until it thickens – about 10 minutes.

Place the seasoned chicken thighs on one quarter of the sheet pan next to the potatoes. Arrange the lemon slices around the chicken. Return the sheet pan to the oven and roast for an additional 20 minutes.

Toss the green beans with olive oil, salt and pepper and add them to the remaining quarter of the sheet pan. Toss the potatoes and pour some of the honey glaze onto the chicken pieces. Return the pan to the oven and continue to roast for another 15 minutes. The chicken should be nicely browned and have an internal temperature of 165ºF.

Transfer to serving plates and pour any remaining honey glaze over the chicken. Serve with the crispy potatoes and roasted green beans.