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}