Print Recipe

Roast Chicken with Leeks and Peas

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Dinner, Main Course – American
By Original Recipe by: Katie Jackson, Nick Perkins, and Aaron Crowder – Serves: 2-4
Prep Time: 10 Minutes – Cooking Time: 35 Minutes – Total Time: ~45 Minutes

Richly flavored with leeks and garlic, studded with peas and mint, this roast chicken dish comes together quickly in one pan – flavorful and fresh!

Ingredients

  • 4-6 Skin-on, Bone-in Chicken Thighs (about 2.5 lb. total)
  • 1 tbsp. Ground Coriander
  • Kosher Salt
  • 2 tbsp. Extra-Virgin Olive Oil
  • 2-3 Large Leeks, white and pale green parts only, sliced 1/4-inch thick
  • 4 Garlic Cloves, thinly sliced
  • 5 1-inch long Strips Lemon Zest
  • 2 Bay Leaves
  • 1/3 cup Dry White Wine
  • 1.5 cups Low-sodium Chicken Broth
  • 1 cup Fresh (or frozen, thawed) Peas
  • 1 cup Mint Leaves, torn if large
  • Flaky Finishing Salt
  • Pinch of Sumac

Instructions

1

Preheat the oven to 350 degrees.

2

To start, pat the chicken thighs dry and season the meat side of the bone-in, skin-on chicken thighs with ground coriander. Sprinkle a pinch of kosher salt over the thighs, then flip them over. Season the skin side of the thighs with more kosher salt.

3

Heat 2 tablespoons olive oil in a braiser or a large, oven-safe high-sided skillet, over medium heat. Place the chicken thighs, skin side down in the skillet. Brown the thighs, undisturbed until they release easily from the pan, about 5 minutes. Continue to cook skin side down for another 5 minutes. periodically, move the chicken thighs around to ensure even browning. Then transfer the thighs to a clean plate, skin side up.

4

Use a spoon to scoop out all but about 2 tablespoons of the fat in the skillet. Return the heat to medium and add the leeks and the garlic to the pan.

5

Stir occasionally until the leeks have slightly softened, about 3 minutes.

6

Then add the lemon zest and the bay leaves. Cook for about 30 seconds, just until fragrant.

7

Pour the white wine in the skillet and use a wooden spatula or spoon to stir and scrape up the brown bits from the pan. Cook until the wine is nearly all evaporated, about 3 minutes. Then pour in the chicken broth. Give it a stir and bring to a simmer.

8

Now, add the chicken thighs bak to the skillet, skin side up.

9

Carefully transfer the pan to the oven. Set a timer for 15 minutes. At the 15 minute mark pull the skillet from the oven. Add the frozen peas to the skillet, around the chicken thighs. Use a silicone spatula to gently stir the peas into the braising liquid.

10

Place the pan back in the oven and roast for another 5-7 minutes, until the peas are heated through and the chicken thighs are fully cooked.

11

To garnish and make a pretty presentation, use tongs to transfer the chicken thighs to a plate. Ladle the braising liquid and veggies into a wide, shallow serving dish. Then nestle the chicken thighs on top of the veggies and braising liquid, taking care to keep the crispy skin from getting wet.

12

Garnish with torn mint leaves and a sprinkling of flaky finishing salt and sumac.