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Chicken Thighs With Carrots & Potatoes

Here's how you make Chicken Thighs With Carrots & Potatoes
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  • Servings: 6
  • Prep: 15m
  • Cook: 75m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil (divided)
  • 2 1/2 pounds skin-on bone-in chicken thighs (6 thighs)
  • 1 tablespoon kosher salt
  • 2 teaspoons thyme, dried
  • 1 1/2 teaspoons pepper
  • 1/4 teaspoon nutmeg (ground or grated)
  • 2 pounds potatoes (scrubbed and cut into 2 inch long spears)
  • 2 pounds carrots (peeled and cut into 2 inch long, 1/2 inch thick spears)
  • 3 tablespoons chives, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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