Chicken With Potatoes And Peas

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Roast Chicken Thighs, Potatoes & Peas (One Pan)

Oven: 425°F Pan: metal roasting pan / sheet pan

Ingredients

  • 4–6 bone-in, skin-on chicken thighs
  • 2 lb potatoes (Yukon Gold or russet), 1½” chunks
  • 1 medium yellow onion, thick wedges
  • ¾–1 cup frozen peas
  • ¼ cup dry white wine
  • 1–2 small rosemary sprigs
  • Olive oil, salt, pepper

Method

  1. Potatoes first
    • Toss potatoes with olive oil, salt, pepper.
    • Roast 20–25 min, cut-side down, until browned.
  2. Chicken + onions
    • Season chicken. Add thighs (skin up) and onion wedges.
    • Roast 15–20 min until fat is rendering.
  3. Wine + rosemary
    • Pull pan. Splash ¼ cup wine against pan edge.
    • Add rosemary. Return to oven immediately.
  4. Peas
    • Scatter frozen peas over pan.
    • Roast 8–10 min more.
  5. Finish
    • Optional broil 2–3 min.
    • Remove rosemary. Rest 5 min, toss once, serve.

Notes

  • If it doesn’t sizzle when wine hits, pan wasn’t hot enough
  • Crowding is good — potatoes should sit in fat
  • No liquid left at the end = correct