MUSTARD-ROSEMARY CHICKEN WITH CARROTS AND POTATOES

• porciones: SERVES 4

Ingredientes

12 thin carrots, greens trimmed but left intact

1 tablespoon plus 1 teaspoon extra-virgin olive oil

¼ teaspoon coarse salt

¼ cup Dijon mustard

4 garlic cloves, minced

1½ teaspoons chopped fresh rosemary, plus 3 sprigs

4 skinless chicken thighs (3½ 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

Instrucciones

1. Preheat oven to 425°. Toss together carrots, 1 teaspoon oil, and ⅜ teaspoon salt in a bowl. Spread out evenly on a rimmed baking sheet, and bake until carrots begin to soften and caramel- ize, 10 to 15 minutes.

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

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