Roasted Chicken Thighs with Carrots and Potatoes
Flavors by Four
Flavors by Four
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Ingredients
  • 1 1/2 lbs Yukon Gold Potatoes - Unpeeled and Cut into Spears
  • 1 1/2 lbs Carrots - Peeled and Cut into Spears
  • 2 lbs (About 5 or 6) Large Chicken Thighs - Skin on & Bone in
  • 2 Tbsp Olive Oil
  • 1 Tbsp Coarse Kosher Salt
  • 1 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Nutmeg
  • 2 Tsp Dried Thyme

Instructions

Comments

Log in or Register to write a comment.