Ingredients

12 oz. baby potatoes, halved

8 oz. small carrots, halved

2 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

4 whole chicken legs with thighs attached, room temperature

2 tbsp. Dijon mustard

2 tbsp. whole-grain mustard

1 tbsp. maple syrup 

1 tsp. fresh thyme leaves

Pinch crushed red pepper flakes

Freshly chopped parsley, for garnish

Preparation

Step 1Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper. Step 2Pat chicken dry with paper towels, drizzle with remaining tablespoon oil, and season with salt and pepper. Arrange, skin-side up, on top of vegetables in baking dish.Step 3In a small bowl, stir together mustards, maple syrup, thyme, and red pepper flakes. Brush on top of chicken and drizzle any extra over vegetables. Step 4Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes. Step 5Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.Step 6Let cool slightly, then sprinkle with parsley before serving.

Made this yet? Let us know how it went in the comments below!