Savory Fare

Roasted Chicken Thighs with Root Vegetables

Makes 6 servings

½ cup lemon juice
4 cloves garlic, minced
4 tablespoons minced fresh rosemary
2 teaspoons Dijon mustard
2½ teaspoons salt, divided
1½ teaspoons ground black pepper, divided
¾ cup olive oil
6 bone-in skin-on chicken thighs
1 pound Brussels sprouts, trimmed and halved
4 carrots, peeled and cut crosswise on the bias into 1-inch coins
5 golden beets, peeled and cut into wedges
5 cloves garlic, sliced crosswise into ⅛-inch coins
Garnish: rosemary sprigs

1. Preheat oven to 375°.

2. In a small bowl, whisk together lemon juice, garlic, rosemary, Dijon, 1 teaspoon salt, and ½ teaspoon pepper. Slowly whisk in olive oil in a steady stream.

3. Pat chicken dry with paper towels, and pour ½ cup lemon dressing onto chicken; rub in evenly on both sides. Arrange chicken on a baking sheet.

4. Bake until golden brown and until a meat thermometer inserted in thickest portion registers 165º, 35 to 40 minutes.

In a large bowl, toss together Brussels sprouts, carrots, beets, and garlic with ½