Herb roasted chicken thighs wth potatoes and green peas

Ingredients

• 11/2 lbs new potatoes, cut in half, or quartered if large
• 3 tablespoons olive oil
• 8 bone-in and skin-on chicken thighs about 21/2 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

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Preparation

• Preheat oven to 450 F and place rack in the highest position.
• Line large cookie sheet with aluminum foil. Place potatoes and toss with olive oil and 1/2 teaspoon salt and 1/2 teaspoon black pepper.
• Trim chicken from any excess fat 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!

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