In a large bowl, whisk together lemon juice, 3 tablespoons olive oil, minced garlic, honey, dried oregano, dried thyme, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 15 minutes or up to 2 hours.
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine halved baby potatoes, carrots, and red bell pepper with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Arrange the marinated chicken thighs skin-side up on a large rimmed baking sheet or roasting pan. Surround the chicken with the seasoned vegetables in a single layer.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
While the chicken and vegetables roast, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Serve the roasted chicken thighs with the roasted vegetables and fluffy rice on the side.