Recipe: Mustard-Rosemary Chicken with Carrots and Potatoes

This receipe was submitted by Mama L from Boston, MA. Thank you! She says it’s “super easy and you don’t have to dirty a ton of dishes!!” The prep time definitely seems easy but there is a longer cook time, so this might be best for Mamas who are working from home or save it for a weekend night. Sounds yummy! Thank you Mama L!!

(from Martha Stewart Living)


  • 12 thin carrots, greens trimmed but left intact
  • 1 Tbsp plus 1 tsp olive oil
  • 1/4 tsp coarse salt
  • 1/4 cup Dijon mustard
  • 4 garlic cloves, minced
  • 1 1/2 tsp chopped fresh Rosemary, plus 3
  • sprigs
  • 4 skinless chicken thighs
  • 4 skinless chicken drumsticks
  • 8 baby Yukon Gold potatoes, halved
  • 1 lemon, halved
  • freshly ground black pepper


  • Preheat oven to 425.
  • Toss together carrots, 1 tsp oil, and 1/8 tsp salt in a bowl.
  • Spread out evenly on a rimmed baking sheet, and bake until carrots begin to soften and caramelize, about 10-15 minutes.
  • Meanwhile, combine mustard, garlic, chopped rosemary, and 2 tsp oil in another bowl.
  • Rub mixture over chicken pieces to coat.
  • Toss together remaining 1 tsp oil and the potatoes in a bowl. Sprinkle with remaining 1/8 tsp salt. I like to add a touch of cayenne pepper here.
  • 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.

Prep time: 10 min.

Cook time: 1 hour or so

serves 4

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