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Epicurious

Oven-Roasted Chicken Thighs With Carrots and Yukon Gold Potatoes

4.7

(154)

Image may contain Food Pork and Roast
Photo by Charles Masters, Food Styling by Sue Li

In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent. Looking for more chicken dinners? Check out all of our best chicken thigh recipes.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. 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.

    Step 3

    Place chicken on platter; top with chives.

TagsChicken ThighChickenPoultryYukon Gold PotatoPotatoRoot VegetableVegetableCarrotMainDinnerNut FreeGluten FreeDairy FreeEasyWeeknight MealsSheet-Pan DinnersRoastBon Appétit

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