1poundcarrotsquartered and then cut into 2 inch pieces
1small red onioncut into 8 large wedges
2and 1/2 tablespoons olive oil
4-6sprigs of fresh thyme
Fine sea salt and freshly cracked pepperto taste
3tablespoonsDijon mustarddon't use regular mustard!
Preheat the oven to 425 degrees Line a very large baking sheet with heavy duty foil, parchment, or a liner. Set aside.
On the prepared pan, add the quartered potatoes, carrot pieces, and red onion wedges. Sprinkle salt and pepper over (to taste, I add about 1/2 teaspoon of each), thyme, and olive oil. Gently toss together. Bake in preheated oven for 15 minutes.
Meanwhile salt and pepper both sides of the chicken thighs and drumsticks.
Remove the baking sheet and toss the veggies gently. Arrange the chicken pieces in a single (and not overlapping) layer around the veggies.
Return to the oven for 15 minutes.
Meanwhile prepare the sauce by mixing together the dijon mustard, whole-grain mustard, honey, and brown sugar. Add a sprinkle of salt and pepper and whisk together.
Drizzle this mixture evenly over the chicken and veggies.
Return the pan once again and bake for another 20-25 minutes or until the chicken is cooked through (will register 165 degrees F on a thermometer) and serve with veggies.