Mustard-rosemary chicken with carrots and potatoes

Ingredients

• 12 thin whole carrots
• 1 tbsp plus 1 tsp EVOO
• 1/4 tsp salt
• 1/4 c dijon mustard
• 4 minced garlic cloves
• 1 1/2 tsp chopped rosemary, plus 3 sprigs
• 4 chicken thighs
• 4 chicken legs
• 8 baby yukon gold or red bliss potatoes, halved
• 1 lemon, halved
• pepper

Directions

1. Preheat oven to 425. toss carrots, 1 tsp EVOO, 1/8 tsp salt in a bowl. spread out on a baking sheet, and bake until they begin to soften and carmelize. Set aside when done.
   
2. combine mustard, garlic, chopped rosemary, 2 tsp EVOO in another bowl. rub mixture over chicken (and under skin, if using skin-on chicken). toss remaining salt, oil, pepper, and potatoes in a bowl.
3. place chicken, potatoes and rosemary sprigs on baking sheet. bake until chicken is done, about 45 minutes. with a little time left, place carrots on baking sheet to finish cooking (to your desired taste).
4. remove from oven, sprinkle with lemon juics and serve.