BAKED CHICKEN THIGHS WITH POTATOES AND PEAS
This one pan chicken recipe is weeknight comfort food at its best and a total family favorite! Just 6 ingredients plus oil, salt, and pepper and a little time in the oven are all you need for this easy chicken dinner.
Provided by Big Flavors from a Tiny Kitchen - Ashley Covelli
Categories Dinner
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F.
- In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 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 1/4-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.
Nutrition Facts : Calories 661 calories, Sugar 4.7 g, Sodium 666.5 mg, Fat 42.4 g, SaturatedFat 10.3 g, TransFat 0.2 g, Carbohydrate 31.3 g, Fiber 8 g, Protein 38.6 g, Cholesterol 189.1 mg
BAKED CHICKEN WITH ONIONS AND PEAS
I like the flavor of the soy, Worcestershire and garlic gives the chicken. And I love the way the peas caramelize in the oven. Over white rice this is delicious! You can use less peas but I always make extra since they always seem to disappear.
Provided by Joanne
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl soak chicken in water, and vinegar for about 10 minutes. Rinse well, trim excess skin and pat dry. This step is optional it's just how I clean chicken.
- Place chicken in a large zip lock bag or large bowl. To chicken add 1/4 cup olive oil, 2 tablespoons salt (or to taste) and 1 teaspoons black pepper, garlic, oregano, lime juice, soy and Worcestershire sauce. Mix well, let marinade for at least an hour (overnight is best).
- Preheat oven to 350 degrees f.
- Place chicken skin side down in casserole dish large enough to leave some space between the chicken pieces. I bought one large aluminum tray. Pour remaining marinade over chicken. Bake for 20 minutes.
- Meanwhile, place peas and onions in a large bowl. Season with 1 tablespoon of salt (or to taste) and 1 teaspoons pepper, and 1/4 cup of olive oil. Toss to coat.
- After 20 minutes, remove chicken from oven and add the peas and onions. Turn chicken so that the skin side is up, and make sure the chicken is sitting on top of the peas so that the skin can brown. Raise oven temperature to 400 degrees and Cook for about 30 to 40 minutes or until chicken is fully cooked. I served this with my white rice recipe http://www.food.com/recipe/white-rice-503045.
- Hope you enjoy!
Nutrition Facts : Calories 1077.3, Fat 64.4, SaturatedFat 15.7, Cholesterol 225, Sodium 4173.9, Carbohydrate 49.4, Fiber 15.4, Sugar 18.7, Protein 72.6
BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
SPRING CHICKEN WITH PEAS AND ONIONS
Chicken thighs with Old El Paso® onions and frozen sweet peas combine to make a delicious saucy dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
- Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
- In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.
Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 38 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 10 g
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