Chicken with Mushrooms and Peas

I tried this recipe and found the vegetables to be the best part. I thought the chicken was too plain. I used vegetable oil and oregano due to our likes and dislikes.

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

Position a rack in the upper third of the oven and preheat to 400 degrees F. 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. 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.