Ingredients
3 slice rye bread
1/4 c. Dijon mustard
2 tsp. freshly squeezed lime juice
1 large garlic clove
4 skinless chicken legs
2 bone-in, skinless chicken breast halves
Coarse salt and ground pepper
2 tbsp. olive oil
5 carrots
6 scallions
Preparation
Step 1Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.Step 2In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.Step 3Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.Step 4While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.Step 5Serve legs and vegetables together; reserve breast for another day.
