2 Tablespoons olive oil One chicken, cut into 8 pieces 1 Tablespoon olive oil, s, 6 small carrots, cut into 2" pieces 6 small white potatoes, cut into 2" pieces 2 small onions, cut into 8 wedges 1 head of garlic, separated and peeled 1/2 cup gf chicken broth 1/2 cup dry white wine 2 sprigs of fresh rosemary 2 Tablespoons gf dijon mustarf 1 Tablespoon honey
Heat oil in a large skillet over medium-high heat. Salt and pepper chicken pieces and add to skillet. Brown chicken on all sides. Preheat oven to 425 degrees F. Place carrots, potatoes, onions and garlic in a large baking dish and toss with olive oil, season with salt and pepper. Nestle chicken pieces in the middle of vegetables. Pour broth and wine over chicken and vegetables. Place rosemary sprigs on top, cover and bake for 30 minutes. Reduce heat to 350 degrees F and baste chicken with a mixture of mustard and honey. Uncover and continue to bake for 30 minutes or until done.