5wholeboneless chicken thighs, salted generously on both sidescan also use bone-in skin on chicken thighs, see above for notes on time.
2cupspotatoes, cubedabout 2 russet potatoes
1wholelarge onion, cut into slices
½cupwhole cloves garlic
1tbspdried thyme leaves
salt and pepper to taste
½pkgfrozen peas, thawedjust leave them out when you start salting the chicken
½pkgfrozen pearl onions, thawedjust leave them out when you start salting the chicken
Preheat oven to 400.
Spray a large roasting pan with your choice of olive oil spray. Place onions all around the pan. Place chicken spaced apart on top. Place potatoes and garlic cloves around the chicken.
Pour olive oil and lemon juice over entire tray. Sprinkle thyme over entire tray (don't be afraid to use a little more if you want). Sprinkle salt and pepper around the chicken on the potatoes to taste (but air on the side of a little more since the potatoes will need it).
Roast in oven for 30 minutes, or until chicken reaches 165. Remove chicken from the oven. Stir around onions and potatoes and roast for an additional 20 minutes. Add peas and pearl onions to potatoes and sliced onions and stir to combine. Return chicken to the pan. Roast for a final 10 minutes.
Serve immediately! Will keep in the fridge in an airtight container for up to 4 days.
You may want to stir the onions and potatoes around to prevent burning. Keep an eye out and make sure you use enough oil