Herb-Roasted Chicken With Potatoes and Peas
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 1/2 pounds new potatoes (about 15), halved or quartered if large
- 3 tablespoons olive oil
- 1/4 teaspoon each 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
- Heat oven to 450° F with a rack in the highest position. On a rimmed baking sheet, toss the potatoes with the oil and ½ teaspoon each salt and pepper. 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 the chicken is cooked through, 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.
- Sprinkle with the dill and serve with the lemon wedges.
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
.
Similar Recipes
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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