Honey Mustard Roasted Chicken

Honey Mustard Roasted Chicken

1 lb. potatoes cut into wedges
2 lbs. chicken
6 medium carrots, sliced
2 tablespoons olive oil
1 1/2 tablespoons honey
3 tablespoons mustard
1 teaspoon rosemary
2 heads 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, add to
vegetables and top with rosemary.

Arrange the chicken pieces among the vegetables and bake uncovered
for 30 minutes.

Stir together the mustard and honey, and spread over chicken. Stir
vegetables, return chicken to pan, place back into the oven and bake
10 - 20 minutes, until chicken is cooked and vegetables are tender.

Scatter the remaining garlic (or to taste) over the remaining
contents of the pan.

Serves: 4