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Baked Chicken Thighs with Carrots, Green Peas, and Potatoes 


8 bone - in chicken thighs

½ lb. carrots cleaned, peeled, and chopped

1 – 16oz package green peas

5 gloves garlic peeled and diced

4 medium size Yukon gold potatoes washed, pilled, and wedged  


¼ teaspoon salt

¼ teaspoon Mrs. Dash

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon garlic powder

4 cups water


Preheat oven to 375F degrees. Arrange the chicken thighs, carrots, potatoes, garlic, and peas in a greased backing pan. In the meantime, combine all the dried spices in a small mixing bowl and sprinkle the spice mixture all over the thighs, carrots, potatoes, and peas. Add 4 cups of water to the baking pan, cover it with aluminum foil and bake for 40 minutes. Take the aluminum foil off and bake for 10min. or until thighs are nice and tender, no pink at the bone and an instant bake thermometer should read 165F near the bone.

Serve and Enjoy!           

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