I made this recipe for Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes last night and we all loved it. The flavors are not extraordinary, but the chicken was succulent, flavorful and utterly satisfying. This is really comfort food at its best. My only concern is that it’s pretty fattening, next time I’ll try to reduce the amount of fat a little bit – but I’ll definitely make it again.
I followed the original recipe closely, but I used regular yellow potatoes (which next time I’ll peel, per my daughter’s request) and forgot the chives and the nutmeg. The amount below will feed two adults and two children without leftovers.
Roasted chicken thighs with carrots & potatoes
- 3 Tbsp. olive oil, divided
- 6 large bone-in chicken thighs
- 1 Tbsp. Kosher salt
- 1 tsp. dried thyme
- 1 tsp. ground black or white pepper
- 1/2 tsp. nutmeg (optional)
- 2 lbs yellow potatoes
- 2 lbs carrots
- 3 Tbsp. chopped chives (optional)
Preheat oven to 450F
Coat a large rimmed baking sheet with 1 Tbsp. oil. Rub the skin of the chicken thighs on the oil in the baking sheet and then set on the baking sheet skin side up.
Mix the salt with the thyme, pepper and nutmeg, if using. Sprinkle half the salt/thyme mixture on the chicken thighs. Place baking sheet in oven and roast for 30 minutes.
Meanwhile, peel potatoes and carrots and cut them into 3″ x 1/2″ sticks. Put them in a bowl, add the remainder of the salt/thyme mixture and olive oil and mix well. Set aside while the chicken cooks.
At the end of the 30 minutes remove the baking sheet from the oven and carefully remove the chicken thighs. Place in a bowl or deep dish, cover and set aside. Place the potatoes and carrots on the baking sheet and toss to cover with the drippings. Place in the oven and cook for 30 minutes.
Return the chicken thighs to the baking sheet, placing on the vegetables, and pour any accumulated drippings from the bowl on them. Cook for an additional 15 minutes or until the chicken is cooked through. Sprinkle with chives (if using) before serving.