oven-roasted chicken thighs with carrots and yukon gold potatoes

based on a recipe from Bon Appetit, March 2009

Preheat oven to 425 degrees F

Mix:

2 teaspoons salt

1 - 1.5 teaspoons black pepper

2 teaspoons dried thyme (or herbes de provence)

0.25 teaspoons ground nutmeg

In large rimmed baking pan:

1 tablespoon olive oil to coat

6 large bone-in skin-on chicken thighs (~2.25 pounds)

Sprinkle half of salt/pepper/thyme/nutmeg mixture on chicken

Roast until chicken starts to brown, about 30 minutes

Combine:

2 pounds unpeeled medium Yukon Gold potatoes, cut into pieces

2 pounds medium carrots, peeled and cut into pieces

Sprinkle with remaining half of salt mixture

Transfer thighs to bowl and set aside

Transfer potatoes and carrots into baking pan and turn to coat with drippings

Roast until vegetables soften, about 30 minutes

Please thighs on roasted vegetables

Pour accumulated juices from chicken onto chicken

Roast until chicken is cooked and vegetables are browned, about 15 minutes

Place chicken on platter, top with:

3 tablespoons chopped fresh chives