FoodLink - Purdue Extension

Herb-Roasted Chicken with Potatoes and Peas

20 min
35 min
Total Time
55 min
Servings: 4


1 1/2 pounds potatoes (about 15, peeled and cut in half — in quarters if large)
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)
teaspoon caraway seeds
teaspoon dry mustard
cup fresh green peas
tablespoons fresh lemon juice (plus lemon wedges for serving)
tablespoons fresh dill (chopped)


  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 after placing them in the oven).

  4. Add the peas to the chicken and potatoes and continue to roast until warmed through (about 2 to 3 minutes).

  5. Remove from oven and drizzle with lemon juice.

  6. Sprinkle with the dill and serve with the lemon wedges.