Herb-Roasted Chicken With Potatoes and Peas

herb-roasted-chicken-potatoes-peas
Photo by Yunhee Kim
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 638 calories
    • Fat 34 g
    • Sat Fat 8 g
    • Cholesterol 140 mg
    • Sodium 537 mg
    • Protein 44 g
    • Carbohydrate 36 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 35 mg

Heat oven to 450° F with a rack in the highest position. Toss the potatoes with the oil and ½ teaspoon each salt and pepper on a rimmed baking sheet. Season the chicken with the caraway seeds, mustard, and ¼ teaspoon each salt and pepper.

Nestle the chicken skin-side up in the potatoes and roast, tossing the potatoes once, until the potatoes are tender and an instant-read thermometer inserted in each thigh registers 165º F, 25 to 30 minutes.

Add the peas to the chicken and potatoes and continue to roast until warmed through, 2 to 3 minutes. Drizzle with the lemon juice.

Ingredients

  1. Check 1 1/2 pounds new potatoes (about 15), halved or quartered if large
  2. Check 3 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
  5. Check 1 teaspoon caraway seeds
  6. Check 1 teaspoon dry mustard
  7. Check 1 cup frozen peas, thawed
  8. Check 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  9. Check 2 tablespoons chopped fresh dill

Directions

  1. Heat oven to 450° F with a rack in the highest position. Toss the potatoes with the oil and ½ teaspoon each salt and pepper on a rimmed baking sheet. Season the chicken with the caraway seeds, mustard, and ¼ teaspoon each salt and pepper.
  2. Nestle the chicken skin-side up in the potatoes and roast, tossing the potatoes once, until the potatoes are tender and an instant-read thermometer inserted in each thigh registers 165º F, 25 to 30 minutes.
  3. Add the peas to the chicken and potatoes and continue to roast until warmed through, 2 to 3 minutes. Drizzle with the lemon juice.
  4. Sprinkle with the dill and serve with the lemon wedges.