3/4 view of a casserole dish filled with baked chicken thighs, peas, and potatoes with tongs and a serving spoon.
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Baked Chicken Thighs with Potatoes and Peas

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.

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This dish is one of the first family dinners I remember having with my husband and his parents back when we first started dating.

I loved that his family sat down for meals together every night. My situation was a bit more casual, involving lots of TV shows with just me and my mom.

And while that was fun, too, there’s just something special about sitting down at the dinner table at the end of the day and enjoying a meal together. I do that with my husband and son now, but we sometimes throw the TV on while we eat, too.

It’s all about balance.

Close up of a serving spoon in a casserole dish filled with baked chicken thighs, peas, and potatoes.

My father-in-law has been making this one pan chicken dish for yeeeears now. It was a childhood favorite of my husband’s. I think his grandma used to make a version of this, too.

It’s just straight-up, easy-to-make comfort food.

When I told my husband I was going to take notes on how his dad made it, and then do it myself to post here on Big Flavors, he gave me the side-eye. He said it’s not really a recipe because everyone knows this meal. But I didn’t! It just goes to show that what is “standard fare” for some people is not at all for others!

And I wanted to be sure that other people could enjoy this comfort food meal in their own homes with their families.

Plus, I’ve been getting a lot of requests for simple, one-pan recipes, so this totally fits the bill!

So I bought all the ingredients and had my father-in-law come over to cook with me.

Over-the shoulder photo of a man in a kitchen cutting potatoes and placing them into a casserole dish.

One thing that I changed up a bit was the type of potatoes we used. He usually makes it with larger Yukon gold potatoes that he cuts down, but I figured smaller potatoes would be easier.

Plus, I’m a sucker for those colorful bags of baby potatoes.

And when it comes to a dish like this there’s not a ton of color, so a little bit here went a long way!

I don’t typically care for canned peas (I prefer frozen), but they’re so right in this dish. The creamy texture is really nice with the chicken and potatoes.

This recipe comes together in just one dish, but the main ingredients all have different cooking times, so we’re going to work in stages.

3/4 view of a casserole dish filled with baked chicken thighs, peas, and potatoes with tongs and a serving spoon.

The potatoes get tossed with garlic, oil, dried thyme, salt, and pepper and hop into the oven tor 30 minutes. While they’re roasting, you score the chicken skin with your knife a few times – this helps it crisp up in the oven. Soggy chicken skin is not a good thing!

The chicken gets added to the partially cooked potatoes, then back into the oven. Lastly, the peas go in and get heated with the potatoes and chicken.

The result is beautifully crispy, tender chicken, deliciously roasted potatoes, and warm, creamy peas.

My husband’s family is big on dunking crusty bread into the pan juices, so feel free to have a loaf handy!

Dinner plate with chicken thigh, peas, and potatoes with a fork and knife off to the side.

What are your favorite one pan meals? I’d love to hear about them in the comments section below!

Looking for more one pan recipes? Check out some of our favorites:

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3/4 view of a casserole dish filled with baked chicken thighs, peas, and potatoes with tongs and a serving spoon.

Baked Chicken Thighs with Potatoes and Peas

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli

Description

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.


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)

Instructions

  1. Preheat oven to 375 F.
  2. 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.
  3. 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.
  4. Place seasoned thighs on top of potatoes in a single layer, skin-side up, and return to the oven for 40 minutes.
  5. Add drained peas, tucking them down around the chicken, and cook another 15-20 minutes, until warmed.
  6. Serve chicken with crusty bread for dunking into the pan juices, if desired.
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2 overhead photos - one of a casserole dish filled with baked chicken thighs, peas, and potatoes and one of chicken with potatoes and peas on a plate with a fork and knife.

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