A delicious, simple sheetpan recipe made from staple ingredients, from epicurious.
3 T olive oil, divided
6 large chicken thighs with skin and bones (about 2¼ pounds total)
1 T coarse kosher salt
2 tsp dried thyme
1½ tsp freshly ground black pepper
¼ tsp freshly grated or ground nutmeg
2 lb unpeeled medium Yukon Gold potatoes*, scrubbed, cut into spears approx 2" long, ½" thick
2 lb medium carrots*, peeled, cut into spears approx 2" long, ½" thick
Preheat oven to 450°F. 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, pepper, and nutmeg 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, remaining 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.
* Note: After having made this delicious recipe a couple of times, it's become clear that the veggies are the star!! Going forward I'm going to increase the amount of potatoes and carrots, and also add in sweet potatoes and onions!!!