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Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
EPICURIOUS9Ingredients
75Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. olive oil (divided)
- 6 chicken thighs (large, with skin and bones, preferably organic; about 2 1/4 pounds total)
- 1 Tbsp. coarse kosher salt
- 2 tsp. dried thyme
- 1 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground nutmeg (or freshly grated)
- 2 lb. yukon gold potatoes (unpeeled medium, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears)
- 2 lb. medium carrots (peeled, cut into 2-inch-long, 1/2-inch-thick spears)
- 3 Tbsp. chopped fresh chives
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