Chicken Thighs With Carrots & Potatoes
Recipe: #23188
March 21, 2016
Categories: Chicken, Carrot, Potatoes, Passover, Sunday Dinner, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"Recipe source: Bon Appetit (March 2009)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (501.4 g)
- Calories 623.3
- Total Fat - 36.5 g
- Saturated Fat - 9.2 g
- Cholesterol - 185.2 mg
- Sodium - 1437.2 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 8.2 g
- Sugars - 9 g
- Protein - 34.8 g
- Calcium - 89.8 mg
- Iron - 3 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Coat a rimmed baking sheet with 1 tablespoon of the oil and then place the chicken on the baking sheet; turning to coat and have skin side up. In a small cup or bowl mix together the salt, thyme 1 1/2 teaspoons pepper and the nutmeg. Sprinkle half of the mixture over the chicken. Roast chicken for 30 minutes or until it starts to brown.
Step 3
Meanwhile in a large bowl combine the potatoes, carrots, 2 tablespoons of the oil and remaining salt/thyme mixture.
Step 4
Transfer thighs to a plate or bowl and set aside.
Step 5
Transfer vegetable mixture to same baking pan used to cook chicken; turn to coat. Roast for 30 minutes or until vegetables begin to soften. Place the thighs on top of vegetables; pour accumulated juices over and return pan to the oven and roast for 15 minutes or until chicken is done.
Step 6
Place chicken and vegetables on a platter and top with chives.
Tips
No special items needed.
3 Reviews
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