Name: Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
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

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.

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