Rosemary Chicken Thighs with Roasted Winter Vegetables

Directions

1. Preheat the oven to 450°F and set the rack in the center.
2. Wash the carrots, turnip, and potato.
3. Cut the carrots into diagonal ¼-inch pieces and spread them on a baking sheet; add the sliced turnip and potato as described, and transfer to the sheet. Peel the onion, then cut it into thin wedges and add to the sheet.
4. Place the sheet in the oven and start roasting the vegetables as you prep the sauce and chicken, about 10 minutes.
5. Peel and mince the garlic. Rinse the rosemary and strip the leaves from most of the stems, reserving a couple stems for garnish.
6. In a small bowl, whisk together the garlic, rosemary leaves, olive oil, Dijon mustard, thyme, salt, and pepper to make the sauce.
7. Carefully remove the sheet from the oven. Nestle the chicken thighs over the vegetables, drizzle with the sauce, and toss to coat everything. Return to the oven and roast until the chicken is cooked through and the vegetables are tender, about 15 minutes.
8. Remove the sheet again, switch the oven to broil, and move the rack about 6 inches from the top. Broil 2–3 minutes until lightly golden.
9. Transfer the vegetables and chicken to plates and garnish with the remaining rosemary stems before serving.