Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
Succulent chicken thighs roasted with tender Yukon Gold potatoes and sweet carrots, seasoned with thyme, nutmeg, and fresh chives. This hearty one-pan meal combines perfectly cooked chicken with beautifully roasted root vegetables.
Ingredients
- •3 tablespoons olive oil
- •6 pieces chicken thighs
- •1 tablespoon coarse kosher salt
- •2 teaspoons dried thyme
- •1½ teaspoons black pepper
- •¼ teaspoon nutmeg
- •2 pounds Yukon Gold potatoes
- •2 pounds carrots
- •3 tablespoons chives
Cooking Instructions
- 1.
Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 11/2 teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
30 min
- 2.
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
45 min
- 3.
Place chicken on platter; top with chives.
2 min
