Oven-Roasted Chicken Thighs With Carrots And Yukon Gold Potatoes
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
63
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)1 tbsp
Coarse Kosher Salt2 tsps
Dried Thyme1.5 tsps
Ground Black Pepper (freshly)3 tbsps
Chives (chopped fresh)Directions:
1
Preheat oven to 450°F
2
Coat large rimmed baking sheet with 1 tablespoon oil
3
Place chicken on baking sheet
4
Turn to coat with oil and set skin side up
5
Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl
6
Sprinkle half of mixture over chicken
7
Roast until chicken starts to brown and some fat has rendered, about 30 minutes
8
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl
9
Transfer thighs to medium bowl; set aside
10
Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings
11
Roast until vegetables soften, 30 minutes
12
Place thighs on vegetables; pour accumulated juices from chicken over
13
Return sheet to oven
14
Roast until chicken is cooked and vegetables brown, 15 minutes longer
15
Place chicken on platter; top with chives
16
Preheat oven to 450°F
17
Coat large rimmed baking sheet with 1 tablespoon oil
18
Place chicken on baking sheet
19
Turn to coat with oil and set skin side up
20
Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl
21
Sprinkle half of mixture over chicken
22
Roast until chicken starts to brown and some fat has rendered, about 30 minutes
23
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl
24
Transfer thighs to medium bowl; set aside
25
Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings
26
Roast until vegetables soften, 30 minutes
27
Place thighs on vegetables; pour accumulated juices from chicken over
28
Return sheet to oven
29
Roast until chicken is cooked and vegetables brown, 15 minutes longer
30
Place chicken on platter; top with chives