Baked Chicken With Onions, Peas and Potatoes

 A Great Summer Dish

I inherited this recipe from my mother a long time ago. It’s been tweaked a little bit over the years and the result is a tasty  and fairly easy to prepare meal.

What you need

  • A broiler pan (the kind you find in most ovens)
  • Aluminum foil
  • Canola oil cooking spray
  • 4-Good sized bone-in chicken breasts
  • 2-Large baking potatoes
  • 4-Cloves of finely chopped garlic
  • 1-Can of peas
  • 1-Large sweet onion
  • Olive oil
  • 8-Thin pats of real butter
  • Salt and ground black pepper
  • Oregano


Pre-heat your oven to 350 degrees. Very important!


Line the bottom of the broiler pan with aluminum foil for easy clean up. Spray with the cooking oil so that the breasts don’t stick.


While the oven is heating up, rinse each breast under cold running water and pat the excess water off with paper towels.


Place the breasts on the cooking spray coated pan and pour some olive oil over each breast and rub it in.

Salt and pepper to taste. Add some of the chopped garlic on top of the breasts and sprinkle with oregano.


Cut the potatoes into quarters leaving the skin on. Slit each piece and place a small pat of butter in the slit. Distribute the potatoes among the chicken breasts.

Slice the sweet onion into rings and put the rings in with the chicken breasts and potatoes.

Place the pan in the pre-heated oven for 45 minutes.

After 45 minutes pour the peas and the liquid in the can over the everything and cook for another 15 minutes. Start checking the chicken breasts at this point. You don’t want them to overcook or undercook. Make a small cut at the meatiest part of one of the breasts. The chicken should be moist but, not pink.

You really don’t need a side dish with this as everything is right there in the pan.

A good white wine adds the finishing touch.


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