Crispy Chicken Thighs with Smashed Peas

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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 (@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 (@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 months 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 (@whatsgabycookin)

Crispy Chicken Thighs with Smashed Peas

Author: Gaby Dalkin
5 from 22 votes
These Crispy Chicken Thighs with Smashed Peas are the ultimate spring time dinner recipe!
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people


For the Chicken

  • 6 bone-in skin-on chicken thighs
  • Kosher salt and freshly ground pepper to taste
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 tablespoon olive oil

For the Peas

  • 1 10-ounce package frozen peas, completely thawed
  • 4 cloves garlic, finely chopped
  • cup finely grated Pecorino Romano cheese, plus more to finish
  • cup olive oil
  • 2 lemons, 1 juiced and 1 sliced
  • ¼ teaspoon red pepper flakes
  • kosher salt and freshly cracked black pepper
  • fresh dill and fresh mint leaves, optional


  • 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.


This is the perfect meal to keep in the back of your mind because it uses pantry and freezer ingredients that are so easy to come by.

Nutrition Information

Calories: 720kcal | Carbohydrates: 7g | Protein: 39g | Fat: 60g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 272mg | Potassium: 552mg | Fiber: 2g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 30mg | Calcium: 132mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    Delicious recipe! I didn’t have an oven safe pan so I cooked the skin and then baked the chicken. I broiled it on both sides too to make it extra crispy. The flavors blend well together and I turned my leftovers into a delicious pasta for the next day.

  2. 5 stars
    This was so delicious and easy! My kids loved the peas and the chicken was so juicy. Will definitely be adding to my regular rotation!

  3. This looks amazing and am making it this week! I just have a question about the lemon. It says one lemon to juice and slice, so you juice it and then slice it and use the slices that don't have much lemon left in them to cook on top of the chicken? Is it because of the flavor from the rind? That was just a little confusing to me and want to make sure I make it right!

  4. This was so delicious I didn't want to finish it! I added some shallots to the smashed peas. Came out great. You do not miss starch in this dish. The peas stand on their own. Can't wait to make this again... Like maybe tomorrow

  5. 5 stars
    Soooo good! Just made this tonight for my husband and it was a huge hit.

    A few observations: 1) I decreased the oil in the peas mix by half and it came out perfectly; 2) the mint adds a ton of fresh extra flavor so if at all possible it should be added; 3) I made with pearl couscous on the side to help soak up some of the juice and it was pure heaven.

    Thank you for another wonderful dish to add to my weekly menu!

  6. 5 stars
    Incredible recipe. The chicken was juicy and flavorful, and the peas are to die for. Do not skip tossing the peas in with the chicken renderings! I topped the peas with mint and fennel fronds, and served with a simple green salad and crackers with chevre. An easy for weeknight dinner that could easily be served to guests, too.

  7. 5 stars
    Honestly delicious recipe! The lemon flavor of the peas are excellent and the thighs were juicy! Highly recommend

  8. 5 stars
    OM GAWD I HATE PEAS! I loooooved this recipe so much and loved the peas (did I really say that?) and so did the hubs and kids.

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