Roast Chicken Thighs and Carrots with Old Bay Aioli

Place oven racks in top third and bottom third of oven. Preheat the oven to 400 degrees F. Line 2 rimmed half-sheet pans with parchment paper. Scrub 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. Roast for 30 minutes. In the bowl of a mini prep or food processor add mayonnaise, 1/4 cup olive oil, Old Bay seasoning, lemon juice, and garlic. Blend until smooth. (If sauce is too thick, add more lemon juice or olive oil.) Place in a small bowl. After 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 sauce and garnish with parsley and sprinkle of sea salt.