I love a cheap, no-brainer dinner! This meal was finished in under an hour, so that makes it even more appealing to lazy people like me. Everyone enjoyed the flavor of this, and I’m not ashamed to say it – but the skin was the highlight of this meal! Normally, I would pull it off and not indulge; but it looked way to crispy to pass up. It was like a salty, chicken flavored chip! Even my picky eater happily finished her portion, and wanted everyone else’s crispy skin. Thanks for reading, enjoy!
Oven Roasted Chicken Thighs with Carrots and Potatoes – adapted from Epicurious
- 3 tablespoons olive oil, divided
- 6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
- 1 tablespoon coarse kosher salt
- 2 teaspoons dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon freshly grated or ground nutmeg
- 2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
- 2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
- 3 tablespoons chopped fresh chives
Preheat oven to 450°F. 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, 1½ 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. Transfer thighs to medium bowl; set aside.
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt thyme mixture in large bowl. 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.