Crispy Chicken Thighs with Fresh Smashed Peas
A delightful dish combining crispy chicken thighs with vibrant smashed peas, perfect for weeknight dinners or family gatherings.
Servings: 4 servings
Equipment
- Oven-safe Skillet
- Pot
- Mixing Bowl
Ingredients
Chicken Thighs
- 4 pieces bone-in, skin-on chicken thighs Approximately 1.5 pounds.
Olive Oil
- 2 tablespoons extra virgin olive oil For searing the chicken.
Salt
- 1 teaspoon kosher salt Or to taste.
Black Pepper
- 0.5 teaspoon freshly ground black pepper For seasoning.
Garlic
- 3 cloves minced garlic For flavor.
Fresh Peas
- 2 cups fresh peas Shelled.
Lemon Juice
- 1 piece lemon Juice for brightness.
Butter
- 1 tablespoon unsalted butter For creaminess in peas.
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin side down and sear for 5-7 minutes until golden brown.
- Flip the chicken thighs, add minced garlic, and stir for 30 seconds until fragrant.
- Transfer the skillet to the oven and roast for 25-30 minutes until the internal temperature reaches 165°F (75°C).
- While the chicken is roasting, bring water to a boil in a pot, add fresh peas, and cook for 2-3 minutes until bright green and tender. Drain and return to the pot.
- Add butter and lemon juice to the peas, smash to desired consistency, and season with salt and pepper.
- Let the chicken rest for 5 minutes before serving.
- Serve the chicken thighs with smashed peas and drizzle with skillet juices.
Notes
For variations, consider adding herbs to the peas or using chicken breasts instead of thighs.