Description
This recipe features crispy oven-roasted chicken thighs with a flavorful sear, paired with fresh smashed peas enhanced with lemon juice and butter for a bright, creamy side. Perfectly balanced and easy to prepare, it delivers a satisfying meal with a crispy skin and tender, juicy meat alongside vibrant smashed peas.
Ingredients
Scale
Chicken Thighs
- 4 pieces bone-in, skin-on chicken thighs (Approximately 1.5 pounds)
- 2 tablespoons extra virgin olive oil (For searing the chicken)
- 1 teaspoon kosher salt (Or to taste)
- 0.5 teaspoon freshly ground black pepper (For seasoning)
- 3 cloves minced garlic (For flavor)
Smashed Peas
- 2 cups fresh peas (Shelled)
- 1 piece lemon (Juice for brightness)
- 1 tablespoon unsalted butter (For creaminess in peas)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken thighs evenly and achieve a crispy finish.
- Season Chicken: Pat the chicken thighs dry with paper towels to ensure crispiness, then season both sides with salt and freshly ground black pepper.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat and place the chicken thighs skin side down. Sear for 5-7 minutes until the skin is golden brown and crispy.
- Add Garlic: Flip the chicken thighs, add the minced garlic to the skillet, and sauté for about 30 seconds until the garlic becomes fragrant, infusing the chicken with aroma.
- Roast Chicken: Transfer the skillet to the preheated oven and roast the chicken for 25-30 minutes or until the internal temperature reaches 165°F (75°C), ensuring it is cooked through and juicy.
- Cook Peas: While the chicken roasts, bring a pot of water to a boil. Add the fresh peas and cook for 2-3 minutes until they are bright green and tender. Drain and return them to the pot.
- Prepare Smashed Peas: Add butter and lemon juice to the hot peas, then smash them with a potato masher or fork to your desired consistency. Season with salt and pepper to taste.
- Rest Chicken: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute and maintain moisture.
- Serve: Plate the crispy chicken thighs alongside the smashed peas and drizzle with the flavorful skillet juices for an enhanced savory finish.
Notes
- Ensure chicken skin is dry before searing for maximum crispiness.
- Use an oven-safe skillet to avoid transferring the chicken to another dish for roasting.
- Adjust seasoning of the peas after smashing to balance flavor and acidity.
- Internal chicken temperature should reach 165°F (75°C) for safe consumption.
- Fresh peas can be substituted with thawed frozen peas if fresh are unavailable.
