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.
1½ pounds new potatoes (about 15), halved or quartered if large
2 tablespoons fresh lemon juice, plus lemon wedges for serving
2 tablespoons chopped fresh dill
Sat fat 8g
How to Make It
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.
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.
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.