"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Oven Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes Recipe

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This recipe for Oven Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delphine O'Dowd
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T olive oil, divided
6 large chicken thighs with skin and bones (about 2 1/4 lbs)
1 T coarse kosher salt
2 t dried thyme
1 1/2 t freshly ground black pepper
2 lbs unpeeled Yukon gold potatoes, scrubbed, cut into 2 inch long, 1/2 inch thick spears
2 lbs medium carrots, peeled, cut into 2 inch long, 1/2 inch thick spears
3 T chopped fresh chives

Directions:
Directions:
Preheat oven to 450
Coat large rimmed baking sheet with 1 T oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1 1/2 t pepper in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.

Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt-thyme mixture in large bowl. Transfer thighs to medium bowl, set aside. Transfer potato/carrot mixture to same baking sheet. Turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables. Pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer. Place chicken on platter.

Number Of Servings:
Number Of Servings:
6

 

 

 

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