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Mustard-Rosemary Chicken with Carrots and Potatoes Recipe

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This recipe for Mustard-Rosemary Chicken with Carrots and Potatoes, by , is from Seasoned With Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gidge Family

Category:
Category:

Ingredients:  
Ingredients:  
12 thin carrots, greens trimmed
1 tbsp. + 1 tsp. extra-virgin olive oil
1/4 teaspoon 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 (3 1/2 oz. each)
4 skinless chicken drumsticks (6 oz. each)
12 baby Yukon Gold or Red Bliss potatoes (8 oz.), halved
1 lemon, halved
freshly ground pepper

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

Meanwhile, combine mustard, garlic, chopped rosemary and 2 tsp. oil in another bowl. Rub mixture over chicken pices to coat. Toss together remaining tsp. oil and the potatoes in a bowl. Sprinkle with remaining 1/8 tsp. salt.

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

Personal Notes:
Personal Notes:
A nutritious meal that serves four.

 

 

 

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