1 bag (16 ounce) baby carrots
2 tablespoons olive oil divided
3 teaspoons dried rosemary divided
2 teaspoons dried thyme divided
2 teaspoons garlic salt divided
2 teaspoons ground black pepper divided
8 chicken thigh pieces 6 ounces each
4 plum tomatoes seeded and cut into 4 wedges
20 Niçoise or kalamata olives pitted
Fresh rosemary sprigs for a garnish
Preheat oven to 425°. Spray a large rimmed baking sheet with nonstick cooking spray.
In a large bowl, whisk together honey, sugar, 3 tablespoons water, vinegar, mustard, garlic, and oil. Add chicken to bowl, tossing to coat.
Place chicken in a single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake for 30 to 35 minutes, or until done.