2 pounds chicken thighs, skin on, bone in
1 pound bag of organic carrot nubs
2 large yellow onions, thinly sliced
5 ribs celery, 1 inch roll-cut
4 large yellow fin potatoes, washed and cut into 1-inch pieces, skin on
1 tablespoon fresh chopped thyme
1/2 cup ginger syrup

Pre-heat oven to 500 degrees, fan on if possible. In a large bowl, mix all the ingredients together and season well with kosher salt and freshly cracked black pepper. In a sauté pan, roasting pan or cast iron pan coated lightly with oil on medium-high heat, sear the chicken thighs first, skin side down until brown then flip until brown, about 6-8 minutes total. Remove the chicken and add the rest of the bowl. Sautee for 8 minutes until soft then top with chicken, skin side up. Roast in the oven for 15-20 minutes until juices run clear when chicken is pierced and veggies are cooked thru. Serve family-style on platter.

Ginger Syrup

2 cups sugar
2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
2 cups water

In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half. Syrup should hold a line of a plate. Strain ginger pieces out and reserve syrup.