Crispy chicken thighs with melty leeks and peas
Savor the flavors of spring with crispy chicken thighs paired with melty leeks and peas, all cooked in one skillet for a bright and satisfying meal.
Liam Carter 
When spring produce starts hitting the markets, it is the perfect time to whip up a dish that feels both fresh and indulgent. These crispy chicken thighs with melty leeks and peas offer a bright, satisfying meal that relies on one simple technique: taking your time to render the chicken fat.
By cooking the thighs slowly over medium heat, you achieve a perfectly crisp skin, while the rendered fat acts as a flavorful base for the tender leeks and peas. As noted by the original reporting from 205focus.com, this one-skillet method allows the vegetables to soak up all the savory goodness left behind by the chicken. If you want to experiment, feel free to swap in seasonal favorites like snap peas or snow peas.
Preparation Details
- Total Time: 55 minutes (45 minutes cooking, 10 minutes resting)
- Yield: 4 servings
Ingredients
- 2 1/2 pounds bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 medium leeks (trimmed, halved lengthwise, thinly sliced crosswise, and rinsed)
- 6 garlic cloves, thinly sliced
- 1 lemon
- 1 cup low-sodium chicken broth or water
- 1 cup fresh or frozen peas
- 1 cup fresh dill or mint leaves
Instructions
- Prep: Pat the chicken dry and season with salt and pepper. Let it rest at room temperature for 10 to 30 minutes.
- Sear: Heat oil in a large cast-iron or heavy skillet over medium. Place chicken skin-side down, using tongs to ensure full contact. Cook for 20 to 25 minutes until the skin is deeply golden and releases easily. Flip and cook for another 5 minutes until done. Remove and set aside.
- Sauté: Add leeks and garlic to the skillet, seasoning with salt. Cook for 5 to 7 minutes until softened.
- Simmer: Use a vegetable peeler to add three 2-inch strips of lemon peel to the pan along with the broth. Bring to a simmer, then reduce heat to medium-low. Return the chicken, skin-side up, and simmer for 3 to 5 minutes. Stir in the peas and cook until tender (about 2 to 3 minutes for fresh, 1 minute for frozen).
- Serve: Finish the dish by scattering fresh dill or mint over the top, serving with lemon wedges for a final, bright squeeze.
