Oven-Roasted Chicken Thighs With Carrots & Potatoes
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent. Yield: Makes 6 servings

1 tablespoon olive oil
6 large chicken thighs with skin and bones or (small chicken breasts with skin and bones) 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 Yukon Gold or Red potatoes, scrubbed, cut into 1/2-inch-thick spears
2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears

Preheat oven to 450F. 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, 1 teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Combine potatoes, carrots, 1/2 tablespoon olive oil, and remaining salt thyme mixture in large bowl. Pour into 9 x 13in baking pan. Roast chicken and vegetables side by side in oven for 30 minutes. After the 30 minutes, the chicken starts to brown and has rendered fat and juices. Take chicken out of pan and pour juices into a measure cup or bowl. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. The best you can, pour off the oil in the bowl that contains juices. Pour juices over the vegetables. Place thighs on vegetables Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.

~ Char "This is much easier than it looks. The most time was taken peeling and cutting the carrots. I think it would be fine to use baby carrots. Personally, I dont like the baby carrots because they are soaked in bleach in preparation! I made this for dinner tonight and it is a keeper. Especially for company!"