Baked Chicken With Potatoes, Peas, and Onions

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Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

My Italian Grandpa Joey used to make this dish. I remember eating it as a kid and thinking wow how does he do it? So I had to create my own version and kick it up a notch. This is my nephew's favorite dish!

Ingredients Nutrition

Directions

  1. In large bowl or pot soak chicken in water, salt and vinegar for about 10 minutes. Rinse well, trim excess skin and pat dry. Leave in pot or bowl to season.
  2. To chicken add 4 tbs. olive oil, black pepper, 4 tbs. Goya light adobo, garlic, oregano, juice of 2 limes, and worcestershire sauce. Mix well, let marinade for at least an hour (overnight is best).
  3. Preheat oven to 400 degrees.
  4. Place chicken skin side up in casserole dish large enough to leave some space between the chicken pieces. Pour remaining marinade over chicken.
  5. Bake at 400 for 30 minutes. Meanwhile, season potatoes with 1 tbs. light adobo, black pepper, italian dried seasoning and 4 tbs. olive oil.
  6. Reduce oven temperature to 350, flip chicken, add potatoes. Cook for 30 minutes.
  7. Flip chicken once more, add peas and onions and cook for 30 minutes.
  8. I usually serve this dish with white rice.
  9. Enjoy!