Roast Chicken Thighs with Peas and Mint

Ingredients for Roast Chicken Thighs with Peas and Mint

• 6 skin-on, bone-in chicken thighs (about 1.1kg total)

• 1 tablespoon ground coriander

• Kosher salt

• 2 tablespoons extra-virgin olive oil

• 3 large leeks, white and pale green parts only, sliced 1/2" thick

• 4 garlic cloves, thinly sliced

• 5 (2x1") strips lemon zest

• 2 bay leaves

• 1/3 cup dry white wine

• 350ml low-sodium chicken broth

• 1 cup fresh (or frozen, thawed) peas

• 1 cup mint leaves, torn if large

Preheat oven to 177°C. 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 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.