Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

INGREDIENTS

• 2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
• 3 tablespoons chopped fresh chives
• 1/4 teaspoon freshly grated or ground nutmeg
• 6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
• 2 teaspoons dried thyme
• 2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
• 1 1/2 teaspoons freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 tablespoon coarse kosher salt