Herb-Roasted Chicken With Potatoes and Peas

Herb-Roasted Chicken With Potatoes and Peas
Yunhee Kim
Season the chicken with caraway seeds and mustard for a delicious one-pot meal.

Get the recipe for Herb-Roasted Chicken With Potatoes and Peas.
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Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1 1/2
pounds
new potatoes (about 15), halved or quartered if large
3
tablespoons
olive oil
kosher salt and black pepper
8
bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
1
teaspoon
caraway seeds
1
teaspoon
dry mustard
1
cup
frozen peas, thawed
2
tablespoons
fresh lemon juice, plus lemon wedges for serving
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.
Charlyne Mattox
February 2013

Nutritional Information

  • Per Serving
  • Calories 638
  • 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
What does this mean? See Nutrition 101.

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