Cooking with Aubrey

Chicken and Pea Traybake

Reading this recipe from a cookbook, I was intrigued but skeptical. I’m pleased to not have a slew of dishes scattered all over my kitchen. And my kids love peas and usually eat chicken, so this recipe was promising. The prep work is easy, but be aware the total cooking time is an hour and 15 minutes. Once dinner was cooked, I stole a bite or two before heading out for a run, leaving a hot, warm meal for my family. During my run, I kept thinking about this tasty dinner, eager to get home and fix myself a plate. It’s a keeper that I’m happy to have in my repertoire.

Chicken and Pea Traybake


  • 2 lbs (~7 cups) frozen petite peas
  • 4 medium leeks, 1 inch slices
  • 2-3 garlic cloves, minced
  • ¼ cup chicken broth
  • Olive oil
  • 3 lbs chicken thighs, bone in & skin on
  • Sea salt


  1. Preheat the oven to 400. Add frozen peas onto a large roasting sheet (around 15 x 11), with edges. On top of the peas add leeks, garlic, chicken broth, 2 tbsp olive oil and 2 tsp salt. Using your hands, mix everything together.
  2. Place chicken thighs skin side up on top of the pea mixture and drizzle each with a little olive oil and a dash of salt. Roast for 45 minutes. Remove from oven and give the peas a small stir to make sure none dry out. Put back in the oven for 30 minutes. When finished the peas will be soft and the chicken tender, cooked through with skin golden and crisp. Serve.

Adapted slightly from: Nigella Lawson, At My Table

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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