INGREDIENTS
12 ozs
baby potatoes
8 ozs
carrots
2 tbsps
olive oil
1 serving
kosher salt
1 serving
pepper
4
chicken legs
2 tbsps
dijon mustard
2 tbsps
whole-grain mustard
1 tbsp
maple syrup
1 tsp
thyme leaves
1 pinch
pepper flakes
1 serving
freshly parsley