• 3 Slices U-Bake Light Rye Bread, baked
• 1/4 Cup Dijon Mustard
• 2 tsp freshly squeezed lime juice
• 1 large garlic clove, minced
• 4 skinless chicken legs (or drumsticks and thighs)
• 2 bone-in, skinless chicken breast halves
• U-Bake Sea Salt & Ground Pepper
• 2 TBS U-Bake Olive Oil
• 5 Carrots, sliced 1/4 inch thick
• 6 Scallions, cut into 2 inch lengths

Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form. In a shallow bowl, combine mustard, lime juice and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 T oil. Check chicken breast after 20 minutes; remove when done. Roast legs another 10-15 minutes, until cooked through. While chicken is roasting, toss carrots with remaining T of oil in a 9x13 baking pan. Season with salt and pepper. Place on seperate rack in oven, and roast 10 min. Add scallions to carrots, and roast until tender, about 5 minutes.