Crispy Chicken Thighs with Smashed Peas

Rating:

Total Time:

38 minutes

Difficulty:

Easy

Earlier this month we rounded up our favorite chicken thigh recipes and then a few weeks later I developed this gem and OMG is it amazing! Get ready for Crispy Chicken Thighs with Smashed Peas!!

Crispy Chicken Thighs with Smashed Peas from www.whatsgabycooking.com (@whatsgabycookin)

Here’s what happened: these chicken thighs get seared to perfection so their skin crisps up and the fat from the skin renders down into the skillet. Once they are done cooking, you add some lemony cheesy peas into the mix and let that hang out with the schmaltz in the bottom of the pan and holy cow you guys life will never be the same. Crispy Chicken Thighs with Cheesy Peas YES PLEASE.

Crispy Chicken Thighs with Smashed Peas from www.whatsgabycooking.com (@whatsgabycookin)

The peas, the chicken, the pan drippings, everything about this is truly perfection. And bonus – it uses frozen peas kinda like the salmon we did a few weeks ago!! So all of the ingredients are going to be easy to come by and you can have on hand to whip up a meal in no time!!

More ways to use Spring Peas:

Crispy Chicken Thighs with Smashed Peas from www.whatsgabycooking.com (@whatsgabycookin)

Crispy Chicken Thighs with Smashed Peas

Gaby Dalkin
These Crispy Chicken Thighs with Smashed Peas are the ultimate spring time dinner recipe!
5 from 4 votes
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

For the Chicken

  • 6 bone-in skin-on chicken thighs
  • Kosher salt and freshly ground pepper to taste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil

For the Peas

  • 1 10-ounce package frozen peas, completely thawed
  • 4 cloves garlic, finely chopped
  • 1/3 cup finely grated Pecorino Romano cheese, plus more to finish
  • 1/3 cup olive oil
  • 1 lemon, juiced and sliced
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly cracked black pepper
  • fresh dill and fresh mint leaves, optional

Instructions
 

  • Position a rack in the lower third of an oven and preheat to 400°F
  • Season the chicken thighs on both sides with salt, pepper, cumin and coriander. Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes.
  • Flip the chicken to the other side and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.
  • While the chicken is roasting, make the smashed peas. Transfer the garlic to a medium bowl and add the pecorino, olive oil, lemon juice, red pepper flakes, salt, and plenty of black pepper, and whisk to combine. Add the thawed peas and stir to combine. Taste and adjust salt and pepper as needed. Use the back of a fork and just roughly mash half of the peas so they are a little more chunky and leave the other half whole.
  • Remove the chicken from the oven, add the peas into the ovenproof skillet, basically nesting the chicken thighs into the peas and coating the peas with the chicken renderings and top with herbs and extra lemon, salt and pepper.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

15 comments

  1. Kim Tuverson

    5 stars
    It was so good! My husband and I eat a lot of chicken, so I’m always looking for different flavor combos and this recipe did not disappoint. It was fast and it was easy, great for a weeknight dinner.

  2. Mery

    This looks delicious! I am going to make it dairy free without the cheese.

  3. Christine M Mehling

    5 stars
    OMG best peas ever! Chicken not too bad either!! Definitely a keeper!! Thank you!!

  4. Louie

    5 stars
    Made this last night & it was wonderful!! Easy recipe with big flavor. Every one of your recipes I’ve tried has been amazing! My fav? Chicken Enchilada Bake. Yum!

  5. Pamela

    Do we not cook the peas at all? Your recipe ends with just adding the peas to the skillet? Please explain

  6. Allie

    Can you make this recipe with boneless, skinless chicken thighs? It’s all I have. Is there anything you would do differently?

    • Gaby

      you sure can!! they will just cook a bit faster without the bone

  7. Dawn Richardson

    Looks fantastic! Care to share what type of pan this is shown in? Love the antique look!

  8. Julie

    Looks great! Would you serve it alongside anything else, or just solo? Thanks!

  9. Amanda P

    What is the best substitute for the ground coriander? I’m making this tonight and just realized I don’t have any 🙁