pat's Recipe

Mustard-Rosemary Chicken with Carrots and Potatoes

Category: Poultry

12 thin carrots, greens trimmed but left in
intact
1 Tbsp plus 1 tsp olive oil
1/4 tsp coarse salt
1/4 cup Dijon mustard
4 garlic cloves, minced
1 1/2 tsp chopped fresh Rosemary, plus 3
sprigs
4 skinless chicken thighs
4 skinless chicken drumsticks
8 baby Yukon Gold potatoes, halved
1 lemon, halved
freshly ground black pepper

Preheat oven to 425 degrees. Toss together carrots, 1 tsp oil, and 1/8 tsp salt in a bowl. Spread out evenly on a rimmed baking sheet, and bake until carrots begin to soften and caramelize, about 10-15 minutes.
Meanwhile, combine mustard, garlic, chopped rosemary, and 2 tsp oil in another bowl. Rub mixture over chicken pieces to coat. Toss together remaining 1 tsp oil and the potatoes in a bowl. Sprinkle with remaining 1/8 tsp salt.
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.

serves 4