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
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.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
Delicious! I love good chicken recipes!
I've been looking for good rosemary recipes-this looks awesome!
Looks delish! I still have rosemary in my herb garden so I'll have to give this a try soon!
This looks like a great Sunday dinner!! I may have to try it this weekend..it looks delicious! Was the chicken all nice and tender and juicy??
Liesl-The chicken was definitely tender & juicy!
Ohh this looks fabulous! I'll definitely have to try this soon!
GReat way to cook with chicken! Thanks for sharing 🙂
I am definitely going to have to try this one! It looks delicious.
I saw this in her magazine and almost made it on Sunday. Glad to hear it's a great recipe and I will put it on my "to make" list. Great post!
This looks absolutely perfect for a "Sunday dinner". I love rosemary on chicken and the addition of the mustard sounds awesome!