Chicken with Peas and Mushrooms

This is a quick Rachael Ray recipe. I love it! It’s so easy to make and it’s so good.

SERVES 4
Prep Time: 15 min
Cook Time: 45 min

You need:
8 chicken thighs
2 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme
Salt and pepper
8 ounces mushrooms, halved
1 onion, coarsely chopped
One 10-ounce package frozen peas


1. Position a rack in the upper third of the oven and preheat to 400°. On a rimmed baking sheet, toss the chicken with 1 tablespoon olive oil, the thyme and 1/2 teaspoon each salt and pepper; roast for 20 minutes.

2. Meanwhile, in a medium bowl, combine the mushrooms, onion, peas and the remaining 1 tablespoon olive oil; season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.

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Author: dietingfashions

I'm a mom of 2 girls. I struggled to lose the baby weight the second time around and by blogging my struggles helped me deal with a lot of the stress. During my struggles, I had random strangers ask me "How far along are you?" or "When are you due?" I was embarrassed. Most of the time I told them the truth, that I had given birth X months before. There were a couple of times I lied and said what they wanted to hear. When I was at a normal weight, I then struggled to find what clothes fit me. Everything about fashion went out the door and I had to re-learn what clothes and sizes fit my post pregnancy body the 2nd time around.

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