Preheat oven to 375 F.

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.

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.

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.