Mustard-Rosemary Chicken with Carrots and Potatoes

By Afton

Ingredients

• 12 thin carrots
• 1 T + 1 t extra-virgin olive oil
• 1/4 t coarse salt
• 1/4 cup Dijon mustard
• 4 garlic cloves, minced
• 1 1/2 t chopped fresh rosemary, plus 3 sprigs
• 4 skinless chicken thighs
• 4 skinless chicken drumsticks
• 8 baby Yukon Gold or Red Bliss potatoes (8 oz), halved
• 1 lemon, halved
• Freshly ground peppe

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425. Toss together carrots, 1 t oil, and 1/8 t salt in a bowl. Spread out evenly on a rimmed baking sheet, and bake until carrots begin to soften and caramelize, 10-15 minutes.

2. Combine mustard, garlic, chopped rosemary and 2 t oil in another bowl. Rub mixture over chicken pieces to coat. Toss together remaining teaspoon oil and the potatoes in a bowl. Sprinkle with remaining 1/8 t salt.

3. Remove baking sheet from oven, and add chicken, potatoes, and rosemary sprigs to carrots. Bake until chicken is slightly golden and an instant-read thermometer inserted into the thickest part registers 165, about 45 minutes. Squeeze lemon on top, and season with pepper.