Best Easy Spiced Chicken With Potatoes And Peas Recipes

BAKED CHICKEN THIGHS WITH POTATOES AND PEAS

Baked Chicken Thighs with Potatoes and Peas image

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

Ingredients

24 ounces baby potatoes, halved
3 cloves garlic, smashed
1/2 small red onion, sliced
1/4 cup olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon dried thyme, divided
1/2 teaspoon freshly cracked black pepper
6 bone-in, skin on chicken thighs
2 (15-ounce) cans sweet peas, drained
Crusty bread, for serving (optional)

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

CA-RI GA (CHICKEN CURRY WITH POTATOES, CARROTS AND PEAS)

Ca-Ri Ga (Chicken Curry With Potatoes, Carrots and Peas) image

This is a super delicious Vietnamese curry. Every time I make it, people are blown away! It is even more flavorful the next day.

Provided by Sommer Clary

Categories Curries

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons yellow curry powder
3 cloves garlic
1 tablespoon sugar
2 small shallots
2 tablespoons salt
1 tablespoon chili paste (such as Sriracha)
5 tablespoons peanut oil
1 tablespoon ground black pepper
2 lbs boneless skinless chicken thighs
1 1/2 medium yellow onions, divided into 6 pieces and separated
2 stalks lemongrass, cut into 2 inch lengths
1 bay leaf
2 cups water
2 2/3 cups coconut milk
4 large carrots, cut into 1 inch pieces
3 lbs yams, peeled and sliced into 1 1/2 inch pieces
1 1/2 cups frozen peas
1/4 cup cilantro leaf

Steps:

In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.

Nutrition Facts : Calories 690.8, Fat 31.2, SaturatedFat 18.2, Cholesterol 94.4, Sodium 1967.5, Carbohydrate 75.5, Fiber 12.5, Sugar 12.7, Protein 31.3