Roasted Chicken Thighs with Carrots and Potatoes

By Sharon Lebewohl

Serves 6

3 tablespoons olive oil, divided
6 large chicken thighs with skin and bones
1 tablespoon course sea salt
2 teaspoons dried thyme or 4 teaspoons fresh thyme
1 1/2 teaspoons freshly ground pepper
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground allspice
1 pound unpeeled medium Yukon Gold potatoes, quartered
1 pound unpeeled medium sweet potatoes, quartered
1 pound medium carrots, peeled and cut into 4 inch pieces
1 pound medium parsnips, peeled and cut into 4 inch pieces
1 onion, peeled and quartered
4 cloves garlic, whole
3 tablespoons chopped fresh chives

Preheat oven to 400F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet and turn to coat both sides. Place chicken skin side up. Mix salt, thyme, pepper, nutmeg and allspice. Sprinkle half the mixture over the chicken.

In a bowl, mix the vegetables, salt and thyme with the remaining 2 tablespoons oil. Place in a second rimmed baking sheet.

Place both baking sheets into the oven and bake for 30 minutes. Remove the pans from the oven and place the chicken with its juices in the same pan as the vegetables. The chicken should be on top. Bake for an additional 15 minutes, or until chicken is cooked and vegetables are browned.

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