Crispy Chicken Thighs with Smashed Peas
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Total Time
38 mins
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Servings
4 people
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Calories
720 kcal
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Course
Main Course
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Cuisine
Mediterranean
Crispy Chicken Thighs with Smashed Peas
Description
This recipe highlights crispy skin on bone-in chicken thighs by first rendering the fat on the stovetop with olive oil and warm spices, including ground coriander and cumin. Once the skin is fully browned and crisp, the chicken roasts with lemon slices added on top, infusing subtle citrus flavor as it finishes cooking through.
The pea side combines thawed frozen peas with finely chopped garlic, sharp Pecorino Romano cheese, olive oil, lemon juice, and red pepper flakes. Half of the peas are lightly smashed with a fork to introduce varied texture—some mashed, some whole—creating a rich, fresh-tasting salad-like side. Fresh herbs like dill and mint are optional additions for extra brightness.
Perfect for a main course, this dish delivers a satisfying combination of seared savory chicken and a vibrant, herby pea puree. It makes good use of common pantry and freezer staples with approachable seasoning. Lemons and cheese add fresh, sharp notes that complement the earthy peas and spice-rubbed poultry.
Ingredients
For the Chicken
- 6 chicken thighs bone-in, skin-on
- salt Kosher salt and freshly ground, to taste
- black pepper Kosher salt and freshly ground, to taste
- 1 teaspoon ground coriander
- ½ teaspoon cumin ground
- 1 tablespoon olive oil
For the Peas
- 1 ounce frozen peas completely thawed
- 4 cloves garlic finely chopped
- ⅓ cup Pecorino Romano cheese finely grated, plus more to finish
- ⅓ cup olive oil
- 2 lemon 1 juiced and 1 sliced
- ¼ teaspoon red pepper flakes
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- dill fresh leaves, optional
- mint fresh 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.
Notes
- This recipe uses commonly available pantry and freezer items with easy seasonings for convenience.
- Adjust seasoning and herbs in the smashed peas to taste, adding dill or mint for more freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 7g | 2% |
| Protein | 39g | 78% |
| Fat | 60g | 92% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 221mg | 74% |
| Sodium | 272mg | 11% |
| Potassium | 552mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 30mg | 33% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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