Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Place chicken on platter; top with chives.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
