Created by ellie on March 21, 2016
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.