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You are here: Home / Poultry / Yummy! Roast Chicken Thighs with Peas & Mint

Yummy! Roast Chicken Thighs with Peas & Mint

April 28, 2019 by Becky Spoon

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Roast Chicken Thighs with Peas and Mint
Roast Chicken Thighs with Peas and Mint

I think these roast chicken thighs just look like spring and they sure have springtime ingredients. Peas, scallions and mint are essential spring ingredients. Oh, and I forgot the leeks! After tasting these leeks in this dish I wonder why I don’t cook with them more often! They have such a mild flavor, yet so delicious!

This is another recipe I got from the Bon Appetit April 2019 issue. I pretty much followed the recipes as I had the ingredients, but I did soak the chicken overnight in buttermilk, something the recipe did not call for. The buttermilk just makes chicken even more juicy and tender. https://thekitchenadvisor.com/good-soak-chicken-buttermilk/

Yummy! Roast Chicken Thighs with Peas & Mint

I served this dish with chunky garlic mashed potatoes: https://the2spoons.com/chunky-garlic-mashed-potatoes-with-scallions/ This was a perfect combination!

Can’t wait for you to try this too!! It is so yummy!! My cowboy loves it too!!

Roast Chicken Thighs with Peas and Mint

Roast Chicken Thighs with Peas & Mint

Print Recipe Pin Recipe
Course dinner, Main Course
Cuisine American

Ingredients
  

  • 6 Skin-on, bone in chicken thighs
  • 1 Tbsp Coriander
  • Kosher salt
  • 2 Tbsps Extra virgin olive
  • 3 Large leeks, white and pale green parts only, sliced 1/2 inch thick
  • 4 Garlic cloves, thinly sliced
  • 5 Strips lemon zest
  • 2 Bay leaves
  • 1/3 Cup Dry white wine
  • 1 1/2 Cups Chicken broth
  • 1 Cup Fresh or frozen peas
  • 1 Cup Mint leaves, torn if large

Instructions
 

  • Preheat oven to 350°. 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, skin side up.
    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.
Keyword Roast Chicken Thighs
Roast Chicken Thighs with Peas and Mint
Roast Chicken Thighs with Peas and Mint
Garlic Mashed Potatoes
Garlic Mashed Potatoes

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Filed Under: Poultry

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