Sheet Pan Honey-Mustard Chicken Thighs with Rosemary Potatoes and Carrots

Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.

In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon olive oil, 2 minced garlic cloves, juice from half the lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the honey-mustard marinade.

Pat the 4 chicken thighs dry with paper towels and place in a medium bowl. Pour 3/4 of the honey-mustard mixture over the chicken and toss to coat thoroughly. Let marinate while preparing vegetables.

Wash and cut 3/4 pound baby potatoes in half (or quarter if large). Peel and cut 3 medium carrots into 2-inch pieces, halving thicker pieces lengthwise.

In a large bowl, toss the potatoes and carrots with 2 tablespoons olive oil, leaves from 1 sprig of rosemary (chopped), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.

Spread the vegetables evenly on one side of the prepared baking sheet. Place the chicken thighs skin-side up on the other side of the sheet, leaving space between pieces.

Roast in the preheated oven for 20 minutes, then remove and brush the chicken with the remaining honey-mustard mixture.

Return to oven and roast for an additional 15-20 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and golden.

Cut the remaining lemon half into wedges. Garnish the dish with the remaining rosemary sprig and serve with lemon wedges on the side.