Mustard Rosemary Chicken w/Potatoes & Carrots

I love all in one dinners, where you don't have to worry about any sides, unless you really think you need anything additional. This one dish dinner is so delicious and perfect for the chilly fall weather.

Mustard Rosemary Chicken w/Potatoes & Carrots
Serves: 4 - 6
Adapted by: http://www.macaroniandcheesecake.com/2009/11/mustard-rosemary-chicken-with-carrots-potatoes.html

Ingredients
6 whole carrots, washed and peeled, cut into thirds
1 tablespoon, plus 1 teaspoon, extra virgin olive oil
1/4 teaspoon lite salt
1/4 cup dijon mustard
4 cloves of garlic, minced
1 1/2 teaspoons chopped fresh rosemary, plus 3 sprigs
4 skinless boneless chicken thighs
4 to 6 skinless drumsticks
8 yukon gold or red potatoes, halved
1 lemon
black pepper

Directions
-Preheat oven to 425 degrees.
-In a small bowl, toss together carrots, 1 teaspoon olive oil and 1/8 tsp lite salt. Spread out on a baking sheet and roast in the oven for 10 to 15 minutes.
-In another small bowl, combine mustard, garlic, rosemary, 1/8 tsp salt, 1/8 tsp pepper, and 2 tsp olive oil.
-Rub mustard mixture on all of the chicken pieces.
-Toss remaining oil and potatoes in a bowl.
-Remove baking sheet from oven and add potatoes and chicken pieces. Also, add sprigs of rosemary.
-Bake in oven until chicken is golden brown or about 45 minutes.
-Squeeze fresh lemon juice on top of the entire baking sheet when completely cooked.
-Serve hot

Enjoy! :)