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One Pan Spring Chicken Thighs With Peas

Annahita Carter
A one pan spring chicken thighs with peas dinner is the kind of meal that feels like you put in more effort than you actually did. Crispy chicken, sweet peas, lemon, and herbs all share one pan, so the flavors mingle and the cleanup is quick.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Servings 4 servings
Calories 520 kcal

Equipment

  • Oven-safe heavy skillet (about 28 cm / 11-inch; cast iron recommended)
  • Paper towels
  • Cutting board
  • Knife
  • Wooden spoon
  • Instant-read thermometer

Ingredients
  

  • 4 bone-in, skin-on chicken thighs about 700 g / 1½ lb total
  • 1 tsp fine sea salt plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 Tbsp olive oil about 20 ml
  • 2 Tbsp unsalted butter about 30 g
  • 3 garlic cloves thinly sliced
  • 1 medium shallot finely chopped (or use 1/4 small yellow onion)
  • 120 ml dry white wine or use chicken broth
  • 240 ml low-sodium chicken broth
  • 1 lemon zested and then cut into wedges (use both zest and juice)
  • 200 g green peas fresh or frozen (no need to thaw if frozen)
  • 4 scallions (spring onions) thin; cut into 2.5 cm / 1-inch pieces
  • 2 Tbsp fresh parsley chopped (about 8 g)
  • 1 Tbsp fresh mint chopped (about 4 g) (or use more parsley if you prefer)
  • 1/4 tsp red pepper flakes optional

Instructions
 

  • Prep the chicken and aromatics. Pat the chicken thighs dry thoroughly with paper towels, especially the skin, which helps it crisp instead of steam. Season all over with the salt and pepper. Let the chicken sit at room temperature for about 15 minutes while you mince the shallot, slice the garlic, chop the herbs, and zest the lemon.
  • Preheat the oven and choose your pan. Heat the oven to 200°C / 400°F with a rack in the middle. Use a heavy, oven-safe skillet (cast iron works well) that’s about 28 cm / 11 inches wide so the chicken can sit in a single layer without crowding.
  • Render and brown the chicken skin. Add the olive oil to the cold skillet, then place the chicken thighs skin-side down in a single layer. Set the pan over medium heat and let the chicken cook undisturbed for 10–12 minutes. You want steady, gentle sizzling; adjust the heat down slightly if the skin is browning too fast.
  • Check for color and adjust. After about 10 minutes, peek under one thigh. You’re looking for deep golden, well-rendered skin with some crisp edges. If the skin is still pale, keep cooking another 3–5 minutes. If it’s already very dark, lower the heat.
  • Flip the chicken and briefly sear the other side. Once the skin is a deep golden brown, flip each thigh so the skin faces up. Cook the second side for 3–4 minutes to get a little color, then transfer the chicken to a plate. Leave the rendered fat in the pan—that’s your flavor base.
  • Soften the shallot and garlic. Reduce the heat to medium-low. Add the butter to the pan and let it melt into the chicken fat. Stir in the chopped shallot with a pinch of salt and cook for 2–3 minutes, scraping up any browned bits from the bottom. Add the sliced garlic and cook just until fragrant, about 30 seconds; it should smell nutty but not browned.
  • Deglaze with wine and add broth. Pour in the white wine and use a wooden spoon to scrape up any remaining browned bits stuck to the pan. Let the wine bubble for 1–2 minutes until it reduces slightly. Stir in the chicken broth and lemon zest, and bring the mixture back to a gentle simmer.
  • Nestle in the chicken for the oven phase. Return the chicken thighs to the skillet, skin-side up, along with any juices on the plate. The liquid should come about halfway up the sides of the meat; add a splash more broth or water if needed. Spoon a little of the pan liquid over the exposed meat (not the skin) so it doesn’t dry out.
  • Roast until nearly done. Transfer the skillet to the oven and roast for 15 minutes. At this point, the chicken should be almost cooked through, but not quite. An instant-read thermometer plunged into the thickest part (without touching bone) should read around 68–70°C / 155–160°F.
  • Add peas and scallions. Carefully pull the hot skillet from the oven and scatter the peas and scallions around the chicken into the pan liquid. If using red pepper flakes, sprinkle them over the peas. Stir the vegetables gently into the juices, leaving the chicken skin exposed on top so it can continue to crisp.
  • Finish roasting. Return the skillet to the oven and roast for another 8–10 minutes, until the peas are tender and bright green and the chicken reaches 74°C / 165°F. If your peas are very small and tender, start checking at 6–7 minutes so they don’t overcook and wrinkle.
  • Adjust seasoning and add lemon and herbs. Remove the pan from the oven and let the chicken rest in the skillet for 5 minutes. Squeeze 1–2 lemon wedges over the pan, then taste the juices. Add more lemon juice or a pinch of salt as needed for a bright, savory flavor. Scatter the chopped parsley and mint over the top.
  • Serve straight from the pan. Bring the skillet to the table on a trivet and let everyone scoop a thigh, plenty of peas, and a spoonful of pan juices. Offer extra lemon wedges on the side.

Nutrition

Calories: 520kcalCarbohydrates: 14gProtein: 32gFat: 36gSaturated Fat: 11gCholesterol: 170mgSodium: 820mgPotassium: 520mgFiber: 4gSugar: 4gVitamin A: 900IUVitamin C: 28mgCalcium: 70mgIron: 3.2mg
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