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!
Ingredients
- 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
Instructions
- 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.
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