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Herb-Roasted Chicken

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Prep: 20 min | Cook: 35 min | Total Time: 55 min - Servings: 4

Ingredients

  • 1 1/2 pounds potatoes, peeled and cut in half — in quarters if large
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 2 1/2 pounds bone-in, skin-on chicken thighs (about 8 thighs)
  • 1 teaspoon caraway seeds
  • 1 teaspoon dry mustard
  • 1 cup fresh green peas
  • 2 tablespoons fresh lemon juice (plus lemon wedges for serving)
  • 2 tablespoons fresh dill (chopped)
  • 1/4 teaspoon ground pepper

Nutrition Information

Serving Size: 1/4 of recipe

Total Calories 638
Protein 44g
Carbohydrates 36g
Dietary Fiber 4g
Total Sugars 2g
Total Fat 34g
Saturated Fat 8g
Cholesterol 140mg
Sodium 537mg

Directions

  1. Heat oven to 450°F with a rack in the highest position. Place the potatoes on a rimmed baking sheet and toss them with the oil and 1/2 teaspoon each of salt and pepper.
  2. Season the chicken with the caraway seeds, mustard, and 1/4 teaspoon each of salt and pepper.
  3. Nestle the chicken skin side up in the potatoes and roast until the potatoes are tender and an instant-read thermometer inserted in each
    thigh registers 165°F (about 25-30 minutes). Toss the potatoes once during cooking (about 15 minutes Add the peas to the chicken and potatoes and continue to roast until warmed through (about 2 to 3 minutes).
  4. Remove from oven and drizzle with lemon juice.
  5. Sprinkle with the dill and serve with the lemon wedges.