Hot Mustard and Honey Glazed Chicken

¼ cup hot Asian mustard powder (or English dry mustard, such as Colman’s)

6 tablespoons mild honey, such as clove or acacia

3 tablespoons low-sodium soy sauce

½ teaspoon grated garlic

Kosher salt (Diamond Crystal) and black pepper

1 pound carrots, peeled and quartered lengthwise

1 pound fingerling potatoes, sliced ½-inch thick

¼ cup neutral oil, such as safflower or canola

6 chicken legs (about 3½ pounds), drumsticks and thighs separated

Chopped scallions or chives, for garnish

Lemon wedges, for serving

Directions at cooking.nytimes.com

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