Roasted Chicken Thighs with Peas & Mint
Roasted Chicken Thighs with Peas & Mint is a scrumptious and light dish made with chicken thighs, spices, leeks, peas, and mint! Perfect weeknight dinner!
New chicken dinner alert!
I don’t know about you, but I’m always looking for ways to jazz up chicken.
I mean, there are only so many ways a girl can enjoy chicken breasts. Which is why when I mix up my chicken dinner game I reach for bone-in, skin-on chicken thighs.
MY WORD. You talk about so much flavor hidden inside a protein. Plus, chicken thighs are relatively inexpensive compared to chicken breasts. I KNOW!
For this Roasted Chicken Thighs with Peas & Mint you will not only be impressed by the flavor, but how it only takes 5 minutes to prep about 20 minutes to cook.
This dish is so versatile and can be made for lunches during the week or when you need dinner on the fly. Trust me when I say, this will be in your dinner rotation weekly!
Let’s dive in to see what all the fuss is about!
What’s in this Roasted Chicken Thighs with Peas & Mint?
This dish is fabulous because not only does it come together quickly, but the flavor. OMG! I’m a big fan of using fresh ingredients to make simple meals!
For this recipe you will need:
- Chicken Thighs
- Ground coriander
- Fresh Mint
- White wine
- Lemon zest
Tips for Making Roasted Chicken Thighs with Peas & Mint:
- Chicken Thighs. For this recipe I used bone-in, skin on chicken thighs because they pack so much flavor. When roasted at high heat the flavors just blend together beautifully. My biggest tip is making sure you bring the chicken to room temperature before cooking!
- Leeks. We eat a lot of onions in our household. However, if you can’t find leeks or just want to use a simple yellow onion instead, GO FOR IT!
- Peas. Once the weather turns warmer you can start to find fresh peas. BUT! Don’t be afraid to dump a bag of frozen peas into the skillet. Saves time and money!
Frequently Asked Questions:
Do I have to use bone-in chicken thighs?
Nope! You could use regular chicken thighs or even chicken breasts. If you do cook chicken breasts you will need to decrease the cooking time so as to not dry out the chicken.
This recipe calls for white wine, do you suggest a substitute?
You bet! If you don’t want to use alcohol in this recipe just add more chicken stock!
What sides would you serve with this Roasted Chicken Thighs with Peas & Mint?
So many options! You could try white rice, potatoes, cauliflower rice, or a fresh green salad would be delightful!
More Delicious Chicken Recipes to Enjoy:
- Caramelized Black Pepper Chicken
- Chicken and Chorizo Gumbo
- Za’atar Whole Roasted Chicken
- Spiced Chicken Burgers
Roasted Chicken Thighs with Peas & Mint
- 6 skin-on, bone-in chicken thighs
- 1 tbsp Ground coriander
- salt and pepper to taste
- 2 tbsp Olive oil
- 2 large Leeks, cleaned, sliced thinly
- 3 cloves Garlic, minced
- 2 tsp Lemon zest
- 1/3 cup White wine
- 1 1/2 cups Chicken stock
- 1 cup Frozen or fresh peas
- 1 cup Chopped fresh mint
- Radish slices, for garnish
- Preheat oven to 350°F. Pat chicken thighs dry using a paper towel. Sprinkle flesh side with coriander, kosher salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes.
- Continue to cook until the chicken is golden brown, about 5 minutes more. Transfer chicken to a plate.
- Add leeks and garlic to the same skillet as the chicken and cook, stirring occasionally, until slightly softened, about 3 minutes.
- Next, add lemon zest and cook, stirring, until fragrant, about 20 seconds. Pour in the white wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes.
- Add chicken broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through (165 degrees) about 15–20 minutes. Transfer chicken to a plate.
- If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter and add radish if desired.