PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 1 HOUR 10 MINS
12 oz. baby potatoes, halved
8 oz. small carrots, halved
2 tbsp. extra-virgin olive oil, divided
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
1.- Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. 2.- Season with salt and pepper.
Pat chicken dry with paper towels, drizzle with remaining tablespoon oil, and season with salt and pepper.
3.- Arrange, skin-side up, on top of vegetables in baking dish.
In a small bowl, stir together mustards, maple syrup, thyme, and red pepper flakes. Brush on top of chicken and drizzle any extra over vegetables.
Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.
4.- Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.
5.- Let cool slightly, then sprinkle with parsley before serving.