This is a delicious and easy to prepare recipe. The fresh dill and lemon juice perfectly accent the chicken thighs, peas, and potatoes.
1½ pounds new potatoes, cut in half, or quartered if large
3 tablespoons olive oil
8 bone-in and skin-on chicken thighs about 2½ pounds
1 teaspoon caraway seeds
1 teaspoon dry mustard
1 cup frozen peas, thawed
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 teaspoon salt, divided
1 teaspoon black pepper, divided
Preheat oven to 450 degrees Fahrenheit and place the oven rack in the highest position.
Line a large cookie sheet with aluminum foil. Place potatoes and toss with olive oil and ½ teaspoon salt and ½ teaspoon black pepper.
Trim excess fat from chicken and season with caraway seeds, dry mustard and remaining salt and black pepper.
Roast for about 30 minutes, until potatoes are soft and chicken is cooked through. Toss potatoes once during the roasting. Add peas and roast for 3 to 4 more minutes.
Sprinkle with dill and lemon juice. Enjoy!
Preparation Time: about 10 minutes
Cooking Time: about 34 minutes
Recipe adapted from Real Simple, February 2013.
Nutritional information: Calories 638, Fat 34 g, Cholesterol 140 mg, Sodium 537mg, Protein 44g, Carbohydrates 36g, Fiber 4g.
ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.