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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 is from Seasoned With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 425º 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 165º 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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