Revised 2019 Jan 14
6 servings
Ingredients
6 chicken thighs, (about 2 1/4 pounds)
1 tablespoon coarse kosher salt
2 teaspoons dried thyme
2 teaspoons dried summer savory
1 1/2 teaspoons 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
3 tablespoons chopped fresh chives
flour
stock
Preparation
Preheat oven to 450°F.
Carefully trim the chicken to remove excess skin and fat. Mix salt, thyme, savory, pepper, and nutmeg in small bowl.
Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Sprinkle half of the salt mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes. Transfer thighs to bowl; set aside. Pour the liquid into a fat separator.
Meanwhile, combine potatoes, carrots, remaining oil and salt mixture in a bowl and toss to coat. Pour onto the now empty baking sheet, sprinkle on the reserved juices, and turn to coat. Roast until vegetables soften, about 30 minutes. Return the thighs to the pan. Roast until chicken is cooked and vegetables brown, about 15 minutes longer.
Make gravy with the reserved fat, accumulated drippings from the thighs, flour and stock.
Place chicken on platter; top with chives.