Mustard Chicken and Roasted Root Vegetables

Ingredients

• 8 baby potatoes (each potato about 5.3 oz.), cut in half (or in quarters if they're large.)
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. Dijon mustard
• 1 Tbsp. honey (or substitute allulose)
• 1 1/2 pounds boneless, skinless chicken thighs
• 2 cups carrots, peeled and chopped
• olive oil spray
• 4 sprigs of thyme
• 1/4 tsp salt
• 1/2 tsp. black pepper, ground