Honey-Mustard Roasted Chicken
1 lb potatoes, cut into wedges
2 lbs chicken
6 med carrots, cut
2 Tbsp olive oil
1 1/2 Tbsp honey
3 Tbsp mustard
1 tsp rosemary
2 hds garlic
salt and pepper to taste
Preheat oven to 425 F. In a shallow pan, toss potatoes and carrots
with oil, salt and pepper. Peel the garlic heads and remove the
cloves. Nestle the garlic amongst the vegetables and scatter the
rosemary on top. Arrange the chicken pieces among the vegetables.
Bake uncovered for 30 minutes.
Stir together the mustard and honey, and spread over chicken. Stir
vegetables. Return pan to oven and bake 10-20 minutes more, until
chicken is cooked and vegetables are tender. Scatter the garlic over
the contents of the pan.