Name: Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
Yield: 6 Servings
Ingredients: 3 tablespoons olive oil, divided; 6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total); 1 tablespoon coarse kosher salt; 2 teaspoons dried thyme; 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

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