Roasted Chicken Thighs with Roasted Veggies and Garlic Gravy

Isn't there something wonderful and satisfying about roasted chicken? I am in love with this one pot meal of comfort. I could seriously eat it again and again, but I would probably have such horrible breath from the garlic gravy that no one would ever want to talk to me. Ever.

This dish is worth it though... moist, crisp chicken accompanied by roasted veggies covered in a peppery, garlic gravy. Are you drooling yet? My husband was when he walked into our place the night this was on the menu. I served it with homemade Milk & Honey Bread to sop up the gravy and juice. Dinner just doesn't get much better than this, friends!

Roasted Chicken Thighs with Roasted Veggies and Garlic Gravy
From Foodie Suz
Serves 4
Printable Version


Ingredients
3 tablespoons, olive oil, divided
4 chicken thighs, skin on, bone in
salt and pepper
2 teaspoons fresh thyme, chopped (I used dried, since I didn't have any fresh in the house)
1/4 teaspoon nutmeg
4 garlic cloves, unpeeled
12 baby potatoes, cut into quarters
5 carrots, peeled and halved vertically (I used about 10 baby carrots) 
1/4 cup white wine (I used our favorite Michigan wine, Tabor Hill)
2 tablespoons white flour
1/2 cup chicken stock or broth
pepper


Directions
Preheat oven to 450 degrees. Pour 1 tablespoon olive oil in a Dutch Oven. Combine salt, pepper, thyme, and nutmeg in a small bowl. Rub all over chicken. Place chicken in the Dutch Oven, skin side up. Throw in the 4 garlic cloves and cook for 30 minutes, uncovered. 

In the meantime prep the carrots and potatoes. Put in a bowl with 2 tablespoons of oil, salt and pepper.

After 30 minutes, take the chicken thighs out of the oven and place on a plate. Put veggies in the Dutch Oven and cook for another 20 minutes, uncovered. Then add the chicken thighs back in, coating with juices, and cook for another 20 minutes. 

Take the Dutch Oven out and scoop the chicken and veggies and put in a serving bowl. Cover with foil. Put the pan on the stove on medium heat. Take the garlic out of the skins and mash up in pan. Scrape up all the brown bits on the bottom of the pan. Add wine and cook for a minute. Slowly whisk in flour. Whisk in chicken stock/broth and season with pepper. Pour over chicken and serve.