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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.


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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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