Herb-Roasted Chicken With Potatoes and Peas

Photo by Yunhee Kim
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


  1. Check 1 1/2pounds new potatoes (about 15), halved or quartered if large
  2. Check 3tablespoons 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 1teaspoon caraway seeds
  6. Check 1teaspoon dry mustard
  7. Check 1cup frozen peas, thawed
  8. Check 2tablespoons fresh lemon juice, plus lemon wedges for serving
  9. Check 2tablespoons chopped fresh dill


  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.