Mustard Rosemary Chicken With Carrots and Potatoes
Ingredients
- 12 thin carrots, greens trimmed but left intact
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon coarse salt
- 1/4 cup Dijon mustard
- 4 garlic cloves, minced
- 1 1/2 teaspoons chopped fresh rosemary, plus 3 sprigs
- 4 skinless chicken thighs (3 1/2 ounces each)
- 4 skinless chicken drumsticks (6 ounces each)
- 8 baby Yukon Gold or Red Bliss potatoes (8 ounces), halved
- 1 lemon, halved
- Freshly ground pepper
Instructions
Mustard-Rosemary Chicken With Carrots and Potatoes serves 8 original recipe by Martha Stewart.
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