Ingredients
2 lb. carrots
8 chicken thighs, rinsed and patted dry
1/4 c. extra-virgin olive oil, plus more for drizzling
kosher salt
Freshly ground black pepper
1 c. mayonnaise
2 tsp. Old Bay seasoning
1/4 c. freshly squeezed lemon juice
2 tsp. chopped garlic
1/4 c. chopped fresh parsley
Maldon sea salt
Preparation
Step 1Place oven racks in top third and bottom third of oven. Preheat oven to 400° and line two rimmed half-sheet pans with parchment paper.Step 2Scrub and rinse carrots. Place carrots and chicken on sheet pan and drizzle with olive oil. Massage the oil all over and season with salt and pepper. Spread carrots evenly in one layer on one sheet pan and chicken skin side up on second sheet pan. Put carrots on bottom rack and chicken on top rack, and roast for 30 minutes.Step 3In the bowl of a mini prep or food processor add mayonnaise, 1/4 cup olive oil, Old Bay, lemon juice and garlic. Blend until smooth. (If sauce is too thick, add more lemon juice or olive oil.) Place in a small bowl.Step 4After 30 minutes, adjust oven to broiler setting. Broil chicken until skin is crispy and golden brown, 4 minutes. Serve roasted chicken and carrots with drizzle of Old Bay aioli and garnish with parsley and a sprinkle of sea salt.
