The combination of chicken thighs, potatoes, and fresh thyme is AMAZING! This Chicken Potato Bake is absolutely delicious and incredibly easy to make. It takes 5 minutes to assemble, and the oven handles the rest!
Make the Marinade: In a bowl, add all the spices, olive oil, mustard, brown sugar and minced garlic then stir well until a thick paste-like mixture forms.
Marinate the chicken thighs: Wash the raw chicken thighs and dry with a paper towel. Arrange them in an ovenproof baking dish then spread the previous mixture underneath the skin of each chicken thigh.
1 kilogram chicken thighs
Combine Everything: In a baking dish or a casserole dish, add the green peas, sliced onion and the potatoes under and between the chicken thighs. Pour the broth over.
1 cup green peas, 1 red onion, 5 potatoes, 1 cup chicken broth
Bake: Bake at for about 30-40 minutes or until the chicken is fully cooked and the potatoes are tender. Garnish with fresh thyme or chopped parsley then serve.
1 sprig thyme
Notes
I didn't peel the potatoes, but you can peel them if you like; I cut them into halves, though.
I used Yukon Gold potatoes; red potatoes and russet work are also good choices.
Flip the chickens to the other side After half the baking time to make sure they are perfectly cooked.
To store: Store leftovers in an airtight container in the fridge for 2-3 days or for 1-2 months in the freezer. Reheat in the oven.