Description
This recipe for Crispy Chicken Thighs with Leeks, Asparagus, and Peas features juicy, golden-brown chicken thighs cooked to perfection in a cast-iron skillet, paired with vibrant sautéed vegetables and a tangy lemon butter sauce. The dish offers a harmonious blend of crispy skin, tender meat, and fresh, seasonal spring veggies, making it a delightful and satisfying dinner option.
Ingredients
Scale
Chicken
- 4-6 skin-on chicken thighs
- Kosher salt, to taste
- Black pepper, to taste
Vegetables
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 2 medium leeks, sliced through the root and cut into 2-inch pieces
- 1 cup peas, fresh or frozen
- 2 shallots, peeled and halved through the root
Other Ingredients
- 1/2 lemon (juiced)
- 2 tbsp cold butter
- Fresh tarragon, for garnish and mixing into sauce
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
- Prepare Chicken: Pat the chicken thighs dry with a paper towel to ensure crispiness. Season both sides generously with kosher salt and black pepper.
- Render Chicken Skin: Place the chicken thighs skin side down in a cast-iron skillet or Dutch oven over medium-high heat. Cook for about 15-20 minutes until the skin is golden brown and crispy, rendering the fat. Then transfer the thighs skin side up to a plate temporarily.
- Sauté Shallots and Leeks: Add the shallots and leeks cut side down into the hot pan. Cook for 2-3 minutes until the shallots and leeks are nicely charred.
- Add Asparagus and Season: Add the asparagus pieces to the pan and toss all vegetables together with a wooden spoon. Season with salt and a pinch of black pepper to enhance flavors.
- Bake Chicken and Vegetables: Return the chicken thighs to the pan, skin side up, arranging them in a single layer over the vegetables. Place the skillet in the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Cook Peas and Finish Sauce: Remove the skillet from the oven and set it back on the stovetop over medium-high heat. Transfer the chicken to a plate and add the peas to the vegetable mixture. Season with salt and pepper and cook for 2-3 minutes.
- Emulsify Butter and Add Lemon: Stir in 2 tablespoons of cold butter to the pan to emulsify the sauce, scraping the bottom to incorporate the browned bits for extra flavor. Squeeze in the juice of half a lemon and stir in fresh tarragon for brightness.
- Serve: Nestle the chicken thighs back into the pan with the vegetables and garnish with additional tarragon. Serve hot for a hearty, flavorful meal.
Notes
- Use skin-on chicken thighs for the best crispy texture.
- Make sure the chicken skin is dry before cooking to properly render the fat and crisp up the skin.
- Fresh or frozen peas can be used, but fresh peas add a sweeter flavor.
- Cast-iron skillets or Dutch ovens are ideal for even heat and perfect roasting.
- Rest the chicken briefly before serving to retain juices and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 254 kcal
- Sugar: 4 g
- Sodium: 78 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 94 mg
