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