Mustard Rosemary Chicken with Carrots & Potatoes

I saw this in my most recent Martha Stewart Living Magazine in the Healthy Living/Fit-To-Eat article, and thought it sounded delightful for dinner. This meal certainly did not dissapoint. It does take a bit of time to bake in the oven, so it might be more for a Sunday dinner than a weeknight meal. This meal would also be great for entertaining or a holiday meal. It's so comforting, full of flavor and definitely will impress. I pulled it out of the oven and Adam exclaimed that it looked straight out of a magazine! Totally one of the best compliments ever. Definitely try this chicken, your taste buds will thank you! Also, this chicken is on the healthier side, so that's even better. I made just a couple substitutions with things I had on hand, which are in parenthesis below.

Mustard Rosemary Chicken with Carrots & Potatoes

Source: Martha Stewart Living, October 2009

Ingredients:

12 thin carrots, (or 6 regular carrots, peeled)

1 tbsp. plus one tsp. extra virgin olive oil

1/4 tsp. plus 1/8 tsp. kosher salt

1/4 cup Dijon Mustard (or 1/8 cup honey mustard, 1/8 cup spicy brown mustard)

4 garlic cloves, minced (or 1 tsp. garlic powder)

1 1/2 tsp. chopped fresh rosemary, plus 3 sprigs

4 skinless chicken thighs

4-6 skinless chicken drumsticks

6-8 baby Yukon gold or Red potatoes, halved or quartered

1 lemon

Freshly Ground Pepper

Directions:

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

Meanwhile, combine mustard, garlic, chopped rosemary, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper and 2 tsp. olive oil in a small bowl. Whisk together until well combined. Rub mixture over chicken thighs & legs to coat.

Toss together remaining tsp. oil, 1/8 tsp. salt and the potatoes in a bowl.

Remove baking sheet from oven and add chicken, potatoes, and rosemary sprigs to the carrots.

Bake until chicken is golden brown (or a instant read thermometer inserting into the thickest part registers 165 degrees) approximately 45 minutes. Squeeze lemon over top and sprinkle with pepper.