Wednesday, March 07, 2007


4-6 chicken thighs (with bones in and skin on)
4 or 5 potatoes
1 can of peas, drained
Salt, pepper, garlic powder

Spray a baking/roasting pan with cooking spray
Place chicken thighs in pan, skin side up
Season with salt, pepper and garlic powder

Roast in 350 degree oven until the skins are browned approx. 15 minutes
turn and cook on the other side 15 minutes.

Meanwhile, peel potatoes, cut up and put in pot with cold water, season with salt and cook until tender but not completely done. Drain and add to chicken after chicken has been browned on both sides, making sure to turn the potatoes a few times to coat them with the drippings from the chicken.

Add the drained peas and mix again.

Put everything back in the oven and continue to cook for 15 to 20 minutes more or until the chicken is done.