OVEN- ROASTED CHICKEN THIGHS with carrot and potatoes

Ingredients :

                               - 6 large chicken thighs with skin and bones
                     - 1 tbsp olive oil
                     - 1 tbsp salt
                     - 2 tbsp dried thyme
                     - 1 1/2 tbsp freshly ground black pepper
                     - 1/4 tsp freshly grated or ground nutmeg
                     - 4 medium unpeeled yukon gold potatoes , scrubbed, cut into 2-  inch thick spears
                     - 3 medium carrots , peeled , cut into 2-  inch  spears.

          Method :

                       1. Preheat oven to  450 degree Fahrenheit.  coat large rimmed baking sheet with 1 tbsp oil.  place the  chicken  on baking sheet. turn to coat with oil and set skin side up. mix salt, thyme, 1 1/2 tsp pepper and  nutmeg in a small bowl . sprinkle half of mixture over chicken.
 
                     2. Roast until the chicken starts to brown and some fats has rendered , about 30 minutes . meanwhile , combine potatoes, carrots , 2 tbsp oil in  large bowl. transfer thighs to medium bowl ; turn to coat with drippings roast until vegetables soften , 30 minutes. place thighs on vegetables ; 
         
                   3. pour accumulated juices from chicken over  . return sheet to oven  . roast until chicken  is cooked and vegetables brown, 15 minutes longer