Ingredients

• 2 Tablespoons, neutral oil, divided
• 4 baby heirloom carrots, halved
• 3 bone-in, skin-on chicken thighs (about 6 ounces each)
• 3 thyme sprigs, plus more thyme leaves for garnish
• Salt + pepper to taste
• Parsley for garnish

Directions

1. Preheat oven to 400° F
2. Toss together 1 tablespoon oil and carrots. Season with salt and pepper. Set aside
3. Pat chicken thighs dry with a paper towel
4. Sprinkle both sides of thighs liberally with salt and pepper
5. Place skillet over medium-high heat. Once the skillet is hot add the remaining oil and swirl to cover the surface
6. Add thighs, skin-side down, and sear 5 to 6 minutes or until browned and crisp
7. Flip each thigh and continue to sear for an additional 3 to 4 minutes
8. Add carrots, thyme sprigs, lemon wedges to skillet and transfer to oven. Bake 25-30 minutes or until chicken is cooked through (chicken is cooked when the internal temperature reaches 165° F). Juices can run clear when cut into and carrots are tender
9. Remove thighs from oven and allow them to rest about 5 minutes
10. Finish with a sprinkle of thyme leaves and lemon zest
11. Serve!