Roasted Thyme Veggies and Chicken Thighs



3 tablespoons olive oil, divided

8 large chicken thighs with skin and bones

1 tablespoon himalayan salt

2 teaspoons dried thyme

1 1/2 teaspoons freshly ground black pepper

1/4 teaspoon freshly grated or ground nutmeg

4 unpeeled medium red potatoes potatoes, diced

1 bag of baby carrots

2 zucchini, chopped

2 bell peppers, chopped


Preheat oven to 450. Coat large rimmed baking sheet with 1 TBS of oil. Add chicken thighs and turn in oil so chicken is fully covered. Skin side up. Combine spices in a bowl and divide. Rub chicken thighs with half the mixture. Bake chicken for 30 mins. Chop all vegetables and combine in bowl. Add spices and 2 TBS of oil and mix until all veggies are covered in oil and spices. Remove chicken from oven and set aside in separate dish. Place vegetables on baking sheet that chicken was cooking in and toss in the chicken drippings. Bake for 20 mins. After 20 mins, place chicken thighs on top of the vegetables and bake for 15 more minutes.