Mare’s Chicken with Potatoes and Peas. The chicken gets added to the partially cooked potatoes, then back into the oven. Lastly, the peas go in and get heated with the potatoes and chicken. The result is beautifully crispy, tender chicken, deliciously roasted potatoes, and warm, creamy peas.
Season with kosher salt and black pepper. Serve peas and potatoes with chicken tenders and lemon wedges alongside. Au Gratin Peas and Potatoes While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. You can have Mare’s Chicken with Potatoes and Peas using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Mare’s Chicken with Potatoes and Peas
- Prepare 30 of small round potatoes halved.
- You need 1 pound of bone in skin on chicken thighs.
- You need 1 cup of seasoned breadcrumbs.
- It’s 1 of onion.
- It’s 1 can of peas.
- You need 5 of bay leaves.
- It’s 1 tablespoons of olive oil.
- It’s of Salt.
- It’s of Pepper.
- It’s 2 of carrots (optional).
The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! Plus, the recipe calls for bone-in, skin-on chicken thighs, which retain a great deal of moisture as they cook in the oven—and cost far less than skinless, boneless breasts. Trim chicken from any excess fat and season with caraway seeds, dry mustard and remaining salt and black pepper. Toss potatoes once during the roasting.
Mare’s Chicken with Potatoes and Peas instructions
- Preheat oven to 400 degrees F.
- Drizzle 1 tablespoon of olive oil on chicken and coat in breadcrumbs.
- Place potatoes, onion, and carrots in large Pyrex. Drizzle with remaining olive oil, salt, and pepper.
- Put chicken in top of potatoes and carrots and place bay leaves on top.
- Bake for 30-35 min until chicken is almost cooked. Remove from oven and add can of peas. Cook for an additional 10 minutes until chicken is fully cooked and browned. Enjoy!.
Sprinkle with dill and lemon juice. Taste the sauce; add salt and pepper as needed. The secret is in the lemon-garlic sauce which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible. Using a slotted spoon, transfer chicken and vegetables to platter; keep warm.