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Herb-Roasted Chicken With Potatoes and Peas

Ingredients

  • 1½ pounds new potatoes (about 15), halved or quartered if large
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 2½ pounds total)
  • 1 teaspoon caraway seeds
  • 1 teaspoon dry mustard
  • 1 cup frozen peas, thawed
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons chopped fresh dill
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