Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
Bon Appétit | March 2009
by Greg Atkinson
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.Yield: Makes 6 servings
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
Preheat oven to 450°F. Place chicken in a single layer in a baking dish. Coat chicken pieces with olive 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.
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt/thyme mixture in large bowl. Transfer thighs to medium bowl; set aside.
Transfer potato-carrot mixture to same baking dish; turn to coat with drippings. Roast until vegetables soften, 30 minutes.
Place thighs on vegetables; pour accumulated juices from chicken over. Return baking dish to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
As you can see we served ours with some green beans. It was really tender and juicy and well-seasoned.