Mustard -Rosmary Chicken with Carrots and Potatoes

This recipe was addapted from Martha Stewart's "Living;" Thanksgiving, simple and sensational magazine. I didn't use as many carrots as in the recipe and I used normal Idaho potatoes not the baby ones. It did turn out so good and delicious; it felt like I didn't make it. LOL It is a healthy meal with less then 500 calories per serving and it serves 4 people. :P

INGREDIENTS:

12 thin carrots, greens trimmed but left intact

1 Tbsp. plus 1 tsp. extra virgin olive oil

1/4 tsp. coarsed salt

1/4 Cup Dijon mustard

4 garlic cloves, minced

1 1/2 tsp chopped fresh rosemary, plus 3 springs

4 skinless chicken tights

4 skinless chicken drumsticks

8 baby Yukon Gold or Red Bliss potatoes (8 ounces) halved

1 Lemon halved

Freshly ground pepper

DIRECTIONS:

1. Preheat oven to 425. Toss together carrots, 1 tsp. oil, and 1/4 tsp. salt in a bowl. Spread out evenly on a rimmed backing sheet, and bake until carrots begin to soften and caramelize, 10-15 minutes.



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



3. Remove baking sheet from oven, and add chicken, potatoes, and rosemary springs 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.