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Herb-Roasted Chicken With Potatoes and Peas

Herb-Roasted Chicken With Potatoes and Peas
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2013

Nutritional Information

  • Per Serving
  • Calories 638
  • Fat 34g
  • Sat Fat 8g
  • Cholesterol 140mg
  • Sodium 537mg
  • Protein 44g
  • Carbohydrate 36g
  • Sugar 2g
  • Fiber 4g
  • Iron 5mg
  • Calcium 35mg
What does this mean? See Nutrition 101 .

Quick Tip

Roasting the chicken on the top rack, where the oven is hottest, helps the skin become golden and crisp. Try this with other baked dishes that you want to have a delicious browned finish, such as casseroles topped with bread crumbs and pastas topped with cheese. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.