chicken with mushrooms and peas

  • 8 chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh thyme
  • Salt and pepper
  • 8 ounces mushrooms, halved
  • 1 onion, coarsely chopped
  • One 10-ounce package frozen peas
1.Position a rack in the upper third of the oven and preheat to 400°. On a rimmed baking sheet, toss the chicken with 1 tablespoon olive oil, the thyme and 1/2 teaspoon each salt and pepper; roast for 20 minutes.
2.Meanwhile, in a medium bowl, combine the mushrooms, onion, peas and the remaining 1 tablespoon olive oil; season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.

{recipe & image via rachael ray}

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