One Pan Chicken And Potatoes With Snap Peas Recipes

BAKED CHICKEN THIGHS WITH POTATOES AND PEAS

Baked Chicken Thighs with Potatoes and Peas image

This one pan chicken recipe is weeknight comfort food at its best and a total family favorite! Just 6 ingredients plus oil, salt, and pepper and a little time in the oven are all you need for this easy chicken dinner.

Provided by Big Flavors from a Tiny Kitchen - Ashley Covelli

Categories Dinner

Time 1h40m

Number Of Ingredients 10

Ingredients

24 ounces baby potatoes, halved
3 cloves garlic, smashed
1/2 small red onion, sliced
1/4 cup olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon dried thyme, divided
1/2 teaspoon freshly cracked black pepper
6 bone-in, skin on chicken thighs
2 (15-ounce) cans sweet peas, drained
Crusty bread, for serving (optional)

Steps:

Preheat oven to 375 F.
In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes.
While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX pattern crossing in opposite directions) on the skin side, about 1/4-inch deep. Toss with remaining oil, salt, thyme, and pepper and set aside until potatoes are ready.
Place seasoned thighs on top of potatoes in a single layer, skin-side up, and return to the oven for 40 minutes.
Add drained peas, tucking them down around the chicken, and cook another 15-20 minutes, until warmed.
Serve chicken with crusty bread for dunking into the pan juices, if desired.

Nutrition Facts : Calories 661 calories, Sugar 4.7 g, Sodium 666.5 mg, Fat 42.4 g, SaturatedFat 10.3 g, TransFat 0.2 g, Carbohydrate 31.3 g, Fiber 8 g, Protein 38.6 g, Cholesterol 189.1 mg

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