Mustard Rosemary Chicken with Carrots and Potatoes (Martha Stewart)

***Susan's Note: Since the fall began, I've been craving roast chicken and I've made this recipe with boneless skinless chicken thighs, boneless skinless chicken breasts, and drumsticks too. Drumsticks take longer to cook (45 min.) than boneless / skinless thighs or breasts, which will only need about 25 - 30 min. I also use baby carrots - it's easier - and they are surprisingly delicious. This is EASY! Don't worry about the type of potatoes. I've used baby red potatoes, the Yukon Gold recommended, or a potato blend from Wegman's with red, blue, and white fingerling potatoes. All turned out well.

Mustard Rosemary Chicken with Carrots and Potatoes (Martha Stewart)
Martha Stewart Living October 2009

Mustard Rosemary Chicken with Carrots & Potatoes
Source: Martha Stewart Living, October 2009
Ingredients:
12 thin carrots, (or half a 16 oz. bag of baby carrots)
1 tbsp. plus one tsp. extra virgin olive oil
1/4 tsp. plus 1/8 tsp. kosher salt
1/4 cup Dijon Mustard
4 garlic cloves, minced (or 1 tsp. garlic powder)
1 1/2 tsp. chopped fresh rosemary, plus 3 sprigs
4 skinless chicken thighs
4-6 skinless chicken drumsticks
6-8 baby Yukon gold or Red potatoes, halved or quartered
1 lemon
Freshly Ground Pepper

Directions:
Preheat oven to 425 degrees. Toss together carrots, 1 tsp. olive oil, and 1/8 tsp. salt in a bowl. Spread out evenly on a baking sheet and bake until carrots begin to soften, about 10-15 minutes.

Meanwhile, combine mustard, garlic, chopped rosemary, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper and 2 tsp. olive oil in a small bowl. Whisk together until well combined. Rub mixture over chicken thighs & legs to coat.

Toss together remaining tsp. oil, 1/8 tsp. salt and the potatoes in a bowl.

Remove baking sheet from oven and add chicken, potatoes, and rosemary sprigs to the carrots.

Bake until chicken is golden brown (or a instant read thermometer inserting into the thickest part registers 165 degrees) approximately 45 minutes. Squeeze lemon over top and sprinkle with pepper.

Easy Roasted Cauliflower

****SUSAN'S NOTE: I googled "easy roasted cauliflower" and this was the first result. Very yummy.

Roasted Cauliflower

Roasted Cauliflower Recipe
Cook time: 28 minutes

INGREDIENTS
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

METHOD
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Yield: Serves 4.