Herb-Roasted Chicken With Potatoes and Peas

This hearty, all-in-one meal offers a hint of freshness (thanks to tart lemon slices and quick-roasted peas) during colder months. Plus, the recipe calls for bone-in, skin-on chicken thighs, which retain a great deal of moisture as they cook in the oven—and cost far less than skinless, boneless breasts. The chicken stands up to a higher temperature, too, so you get the best of both worlds: crispy potatoes and tender meat. Wondering how it comes together in one pan? Roast the chicken and potatoes first, then throw the thawed peas in when just a few minutes of cooking time remain. If you don’t have caraway seeds, substitute anise, cumin seeds, or dill seeds.

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
This hearty, all-in-one meal offers a hint of freshness (thanks to tart lemon slices and quick-roasted peas) during colder months. Plus, the recipe calls for bone-in, skin-on chicken thighs, which retain a great deal of moisture as they cook in the oven—and cost far less than skinless, boneless breasts. The chicken stands up to a higher temperature, too, so you get the best of both worlds: crispy potatoes and tender meat. Wondering how it comes together in one pan? Roast the chicken and potatoes first, then throw the thawed peas in when just a few minutes of cooking time remain. If you don’t have caraway seeds, substitute anise, cumin seeds, or dill seeds.

Ingredients

  1. Check 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 2½ 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.