Mama and the City

Career mama by day, Crayon finder by night.

Oven-Roasted Chicken with Carrots and Potatoes

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This weekend I decided to take over a recipe that only my husband has been making at home as part of  his few repertoire. Not that I wanted to steal his thunder or anything, but my version was slightly better. Ahem.

To be honest, the only reason I attempted of doing something he is good at, was because he has been sick for the last couple of weeks and hasn’t felt up for much lately. So I decided to cook the current veggies at home and went for the ‘perfect’ meal – his famous Oven-Roasted Chicken recipe.

{This recipe is super moist and super delicious, I was surprised at how delicious roasting a chicken can be. There are so many variations if one of the spices get changed (*). Enjoy! }

Mama and the City: Oven-Roasted Chicken with Carrots and Potatoes
Oven-Roasted Chicken with Carrots and Potatoes


Oven-Roasted Chicken with Carrots and Potatoes


Ingredients:

  • 3 tablespoons olive oil
  • 3 large chicken thighs with skin and bones
  • 1/2 tablespoon salt
  • 1 teaspoon dried thyme * (rosemary goes well too)
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
  • 2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears


    • Method:

    Preheat oven to 450°F. Coat a 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,  pepper, and nutmeg in small bowl. Sprinkle half of mixture over the chicken and roast until chicken starts to brown and some fat has rendered, about 30 minutes.

    Meanwhile, combine the potatoes, carrots and 2 tablespoon oil, and remaining salt-thyme mixture in large bowl. Transfer thighs to a medium bowl and set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings and roast until vegetables soften, about 30 minutes. 

    Take the vegetables out and place the thighs on top; pour accumulated juices from the chicken over and return the baking dish to the oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.

    Place chicken on platter


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