Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

Ingredients for Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

• 45ml olive oil, divided

• 6 large chicken thighs with skin and bones (preferably organic

• about 1.0kg total)

• 1 tablespoon coarse kosher salt

• 2 teaspoons dried thyme

• 1 1/2 teaspoons freshly ground black pepper

• 1/4 teaspoons freshly grated or ground nutmeg

• 900g unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears

• 900g medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears

• 3 tablespoons chopped fresh chives

Preheat oven to 232°C. 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, 1 1/2 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.

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.

Place chicken on platter; top with chives.

Avvertenza

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