1,520 Cal (4x 380)

1 Tbsp. salt
2 tsp. thyme
1 tsp. pepper
1/4 tsp. nutmeg
2 Tbsp. olive oil
1 onion
2 stalks celery
2 carrots (or 8-12 baby carrots)
1 lb. potatoes (5 medium or 8 small)
1 lb. chicken thighs or quarters

  • Mix herbs.
  • Chop vegetables and toss with half the olive oil and herbs in a roasting dish or dutch oven.
  • Bake vegetables at 450°F (235C) for 30 minutes.
  • Brush chicken with remaining oil and herbs.
  • Stir vegetables, top with chicken parts (bottom-up) and bake for 15 minutes.
  • Stir vegetables, turn chicken top up, and bake for 15 minutes, until chicken reaches 165°F.