Preheat the oven to 350℉ and line a baking sheet with tin foil.

In a large bowl, stir together the brown sugar and Dijon mustard. Add the chicken thighs and toss until all the chicken is coated. Set aside.

In another large bow, stir together the carrots and potatoes and drizzle with the olive oil, salt, and pepper. Once they are evenly coated, place the veggies on the baking sheet. Then add the chicken thighs, skin side up. Bake for 30-40 minutes, until the skin is crispy and the meat is cooked through.