One pan dinner: Mustard-Rosemary Chicken with carrots and potatoes

Hello all!

Sorry it has been a while, but I have had some crazy business going on at home, so here we go!

This is a very simple recipe and one thing I like, is that most of the seasonings aren't too perishable so you can have them on hand to make whenever. I don't make the whole recipe, I usually just do the chicken because I have it frozen and I don't want to go out and buy anything else. Here is the full recipe. 

12 thin carrots

1T plus1t of EVOO

1/4t salt (I use sea salt from a grinder)

1/4C Dijon mustard

4 garlic cloves minced (I have used garlic powder and it's fine if I don't have fresh on hand)

1 1/2t fresh rosemary + three sprigs (not once have I used fresh since I got this recipe in the winter, I will try this summer though)

8 chicken thighs or drumsticks, skinned (I have used frozen every time)

8 small potatoes like Yukon Gold or new potatoes

1 lemon halved (sometimes I have this, sometimes I don't)

Preheat oven to 425. Toss carrots, 1t oil and 1/8t salt in a bowl. Spread out evenly on rimmed baking sheet for about 15 minutes. Combine mustard, garlic, chopped rosemary and 2t oil in another bowl. Rub mixture over chicken pieces to coat. Toss the remaining oil with the potatoes, and sprinkle with what is left of the salt. Remove sheet from oven, add chicken, potatoes and rosemary sprigs to carrots. Bake until internal temp reaches 165 (about 45 minutes) sprinkle lemon juice on top. Sometimes I add Parmesan to the potatoes. 

Yum!!