1 pan cooking = 1 pan to clean! See how that works? What makes this recipe even better, is that putting the chicken right on the veggies means they literally baste in juicy juices while they cook. Whoa. Yeah.
What you need
1 pound baby carrots (3 bunches), trimmed
1 bunch scallions, cut in half
6 tablespoons Tessemae's Lemon Garlic
8 whole chicken thighs (bone-in, skin on)
¼ cup Tessemae’s Honey Mustard
coarse salt and fresh ground pepper
1 small bunch fresh mint
What to do
Heat your oven to 450. Toss the carrots and scallions with 2 tablespoons Lemon Garlic on a large rimmed baking sheet. (These veggies will form the “rack” to roast the chicken.)
Place the chicken thighs on top of the carrots and scallions. Spread the Honey Mustard between them. Season everything with salt and pepper. Roast until the chicken skin is golden and a thermometer registers 165F when inserted in the thickest part of the thigh, about 45 minutes.
While the chicken is roasting, make the pesto. Roughly chop the mint leaves (you only need about 1/4 cup) and place in a small bowl. Stir in the last 4 tablespoons Lemon Garlic. Serve the chicken and veggies with the pesto.