One-Pan Chicken Thighs with Fingerling Potatoes, Peas, and Bacon

Name: One-Pan Chicken Thighs with Fingerling Potatoes, Peas, and Bacon
Yield: Serves 4
Ingredients: 4 slices, bacon, cut into 1⁄2-inch pieces; 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 1¼ teaspoons, table salt, divided; 1⁄2 teaspoon, pepper; 1 pound, fingerling potatoes, unpeeled; 1 , onion, halved and sliced through root end into 1⁄4-inch-thick wedges; 4 , garlic cloves, minced; 2 teaspoons, minced fresh oregano; 1½ teaspoons, all-purpose flour; 3⁄4 cup, chicken broth; 1½ tablespoons, dry sherry; 1 cup, frozen peas; 1⁄4 cup, chopped fresh parsley, divided

Main Courses
Vegetables
Potatoes
Chicken
Weeknight

By Lawman Johnson ･ Appears in Cook's Country April/May 2022

Weeknights were made for one-pan chicken and potatoes.

SERVES 4

TIME 1½ hours

One-Pan Chicken Thighs with Fingerling Potatoes, Peas, and Bacon

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