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
