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Oven-Roasted Chicken Thighs With Carrots And Yukon Gold Potatoes

2 faves
Nutrition per serving    (USDA % daily values)
CAL
447
FAT
45%
CHOL
71%
SOD
95%

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Ingredients for 6 servings

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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