Roasted Chicken Thighs with Carrots and Potatoes

 This recipe is easy and convenient because everything is cooked on the same pan, which makes clean up a sinch! I'm not usually a chicken thigh kind of girl, we generally stick to boneless, skinless chicken breasts but this is worth the extra fat and calories. The entire dish has great flavor, the skin is crispy which keeps the meat juicy and tender underneath. I'm definitely going to make this one again soon.

Adapted from: Alan's Orchard Recipe Flyer Fresh Winter Box #2

Originally from Bon Appetit March 2009

Ingredients:

1 1/2 lbs Yukon Gold Potatoes - Unpeeled and Cut into Spears

1 1/2 lbs Carrots - Peeled and Cut into Spears

2lbs (About 5 or 6) Large Chicken Thighs - Skin on & Bone in

2 Tbsp Olive Oil

1 Tbsp Coarse Kosher Salt

1 1/2 Tsp Ground Black Pepper

1/4 Tsp Nutmeg

2 Tsp Dried Thyme

There is something about fresh and high quality ingredients that makes a good recipe into a great meal. I think that is the case for this recipe. All of the vegetables I used were from the 2nd Winter Fresh Box that Alan's Orchard put out in the beginning of this month. The potatoes came from a farm in NY and the carrots from a farm in NJ.

Start by preheating your oven for 450F. In a small bowl combine the thyme, salt, pepper and nutmeg. Put 2 Tbsps of Olive Oil on a baking pan that has a rim. Tilt the pan back & forth, up & down until the olive oil has coated the entire thing. Place the chicken thighs on the pan, skin side down to coat the top of them with oil and then turn them over so they cook with the skin facing up. Sprinkle half of the seasoning mixture on top of the chicken and roast the thighs for about 30 minutes until they begin to get brown and slightly crispy.

When the chicken is in the oven roasting, you can prep your vegetables. Wash, peel and cut your carrots, scrub and cut your potatoes. Combine them together and sprinkle the remaining seasoning on top. When the chicken is done, take them off of the baking sheet and put them aside on a separate dish.

Transfer the potatoes and carrots onto the baking sheet. Using tongs, turn to coat them in the drippings. Roast the veggies until soften about 30 minutes. Turn them over half way through the time so they brown evenly.

When the vegetables are done. Put the chicken thighs back on the baking pan with the vegetables and roast them all together for another 15 mintues. Serve immediately.

Enjoy!! - Nicole

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