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–+ servings

Baked Chicken Thighs with Potatoes and Peas

¾ view of a casserole dish filled with baked chicken thighs, peas, and potatoes with tongs and a serving spoon.
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.
Big Flavors from a Tiny Kitchen - Ashley Covelli
4.93 from 13 votes
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Servings: 6 servings
Course: Dinner
Cuisine: Italian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients
  

  • 24 ounces baby potatoes halved
  • 3 cloves garlic smashed
  • ½ small red onion sliced
  • ¼ cup olive oil divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon dried thyme divided
  • ½ teaspoon freshly cracked black pepper
  • 6 bone-in skin on chicken thighs
  • 2 15-ounce cans sweet peas, drained
  • Crusty bread for serving (optional)

Method
 

  1. Preheat oven to 375 F.
  2. In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, ½ teaspoon salt, ½ teaspoon thyme, and ¼ 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 ¼-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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