Oven Roasted Chicken Thighs with Carrots and Potatoes

This is a recipe I modified from Epicurious; I didn’t make any big changes, deceased the amount of oil, salt and increased the amount of chicken.   I also cut down on the cooking time by having the chicken and vegetables cook at the same time rather than cooking the chicken, taking it out of the oven, cooking the vegetables and then putting them all back into the oven to finish.  This was amazing; the chicken was crispy and delicious.
The real stars of the meal were the carrots, I didn’t expect that at all, I’m not overly crazy for cooked carrots but these were amazing.  It’s a perfect meal for a cool fall day or evening and it’s so delicious it will make you smile.  The flavor of the nutmeg is very subtle so don’t be afraid to include it.

2 tablespoons olive oil, divided

8 large chicken thighs with skin and bones (about 4 pounds total)

1 ½ teaspoons 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 red skinned potatoes, scrubbed, and quartered

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 small 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. Combine carrots, potatoes, 1 tablespoon oil and remaining salt thyme mixture in large bowl and toss until veggies are evenly coated.  Transfer carrot potato mixture to large baking sheet coated with non-stick spray and roast until chicken starts to brown and some fat has rendered and vegetables soften, about 30 minutes.  Remove both baking sheets from the oven.  Place thighs on vegetables; pour accumulated chicken juices from the chicken over the vegetables.  Return large baking sheet to the oven and roast until chicken skin is crispy and vegetables brown, about 20 to 25 minutes.

Place chicken and vegetables on platter; top with chives and enjoy. Karen

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2 Responses to Oven Roasted Chicken Thighs with Carrots and Potatoes

  1. Cynthia

    OMG! This was soooooo yummy! Like you, I don’t typically like cooked carrots either, but these just melted in your mouth. The combination of spices was just perfect. I’m not a big nutmeg fan and was a little nervous to add it to the mix, but it really was scrumpdillyishous.

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