After a crazy week (and usually a busy weekend!) we love to have a big Sunday dinner. Tonight was Oven-Roasted Chicken Thighs with Potatoes and Carrots. Not only was it easy (and impressive!) but there are relatively few ingredients and really not much of a mess to clean up afterwards (Jason appreciates this - dishes are his territory). We have stuffing and cranberry on the side, but this dish is easily satisfying on its own!
3 tablespoons olive oil, divided
6 large chicken thighs with skin and bones (we made enough for leftovers tomorrow, of course)
1 tablespoon coarse kosher salt
1 1/2 teaspoons poultry seasoning
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon ground cloves
2 pounds unpeeled medium gold potatoes, halved and sliced about a half in. thick
2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
Preheat oven at 450 degrees, and spread 1 tbsp oil around a rimmed baking sheet. Place the thighs on the baking sheet, and turn to coat them in the oil. Mix the salt, poultry seasoning, pepper, and cloves and sprinkle about half of the mixture lightly over the chicken. Roast for 30 minutes.
Prepare potatoes and carrots, coating them with the remaining 2 tbsps oil and remaining spice mix. Take the thighs out of the oven, and place them on a plate - cover with tin foil, and set aside. Place the vegetables in the same roasting pan, turning, to cover them in the juices. Roast for 30 minutes. Take the tray of vegetables out, and places the thighs back in top. Put the whole thing back in the oven for 15 more minutes.
Suggested sides: stuffing and cranberry.