Roast Chicken Thighs with Peas and Mint
Roast Chicken Thighs with Peas and Mint is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Pat chicken thighs dry; sprinkle flesh side with coriander.
Season generously all over with salt.
Heat oil in a large high-sided or cast-iron skillet over medium.
Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes.
Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more.
Transfer chicken to a plate.
Pour out all but 2 Tbsp. fat from skillet and return to medium heat.
Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes.
Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds.
Pour in 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 broth and bring to a simmer.
Return chicken to skillet, arranging skin side up.
Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.