If you’re craving a dinner that combines perfectly crispy chicken with fresh, spring veggies, then you’ve come to the right place. I can’t wait to share my favorite Crispy Chicken Thighs with Leeks, Asparagus, and Peas Recipe—it’s the kind of meal that looks impressive but is actually super easy to make. The crispy skin, tender meat, and bright vegetables all come together in one pan for a dinner that feels special any night of the week.
Why You’ll Love This Recipe
- Amazing Crispy Texture: The skin on these chicken thighs turns golden and crackly, a texture that never fails to impress.
- Seasonal Veggie Medley: Fresh leeks, asparagus, and peas bring bright, spring flavors that brighten every bite.
- One-Pan Wonder: Everything cooks in a single skillet, saving you time on cleanup without sacrificing flavor.
- Flavor Boost: A squeezed lemon and cold butter finish take the pan sauce from good to unforgettable.
Ingredients You’ll Need
Each ingredient in my Crispy Chicken Thighs with Leeks, Asparagus, and Peas Recipe plays a key role. Look for firm, bright veggies and good quality chicken with skin on—it helps get that beautiful crispiness we all love.
- Skin-on chicken thighs: The skin is your secret weapon for crispy goodness; don’t skip it!
- Asparagus: Fresh and firm stalks make all the difference—they cook quickly and add a lovely snap.
- Leeks: Mild and sweet, the sliced leeks char beautifully for added depth.
- Peas: Whether fresh or frozen, peas bring pop and sweetness to the dish.
- Shallots: These add a subtle oniony flavor and caramelize perfectly in the pan.
- Lemon: Freshly squeezed lemon juice brightens and balances the richness.
- Cold butter: Stirred in at the end for silky sauce and flavor boost.
- Kosher salt and black pepper: Trust me, seasoning properly is non-negotiable for this dish.
Variations
One of my favorite things about the Crispy Chicken Thighs with Leeks, Asparagus, and Peas Recipe is how adaptable it is. I often switch a few things up depending on what’s in season or what my family is craving.
- Vegetarian swap: I’ve sometimes swapped chicken thighs for hearty portobello mushrooms and the dish still shines with that buttery, lemony goodness.
- Herb variations: Tarragon is classic here, but fresh thyme or rosemary work well too if you want a different herb profile.
- Green veggie mix: When asparagus is out of season, green beans or broccolini make excellent substitutes.
- Spicy kick: Adding a pinch of red pepper flakes to the veggies while cooking can bring a nice warmth without overpowering the flavors.
How to Make Crispy Chicken Thighs with Leeks, Asparagus, and Peas Recipe
Step 1: Prep and Sear the Chicken Thighs
Start by patting the chicken thighs dry with paper towels—this step is key if you want that perfect crispy skin. Season them generously with kosher salt and black pepper. Heat a cast-iron skillet or dutch oven over medium-high heat, then lay the chicken thighs skin-side down without crowding the pan. Don’t rush this part; let the skin render slowly and turn to a deep golden brown—it takes about 15-20 minutes. You’ll know it’s ready when the skin releases easily from the pan and looks irresistibly crispy. Then, transfer the chicken skin-side up to a plate and keep the pan handy for the veggies.
Step 2: Char the Leeks and Shallots
Add the sliced shallots and leeks to the hot pan, cut side down. Let them cook undisturbed for 2-3 minutes so they get a lovely char that adds sweetness and depth. Toss in the asparagus and gently stir everything together, seasoning with a little salt and pepper. You’ll notice the veggies getting vibrant and fragrant—this is where the flavors really start to sing!
Step 3: Bake with the Chicken
Return the chicken thighs to the pan, skin side up, nestling them among the veggies. Pop the whole skillet into a preheated 400°F (200°C) oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C). This baking step finishes cooking the chicken gently while letting the veggies soften without getting mushy.
Step 4: Finish with Peas and Butter-Lemon Sauce
Once the chicken is cooked, carefully remove the skillet and place it back on the stove over medium heat. Transfer the chicken to a plate, keeping skin side up so it stays crispy. Toss in the peas—fresh or frozen are great here—and cook for just 2-3 minutes until warmed through. The final flourish: stir in cold butter until it melts and emulsifies the pan sauce, scraping every flavorful brown bit from the bottom. Squeeze in fresh lemon juice and toss in some fresh tarragon for brightness. Return the chicken to the pan, garnish with more tarragon, and you’re ready to serve!
Pro Tips for Making Crispy Chicken Thighs with Leeks, Asparagus, and Peas Recipe
- Pat the Chicken Dry: I can’t stress enough how drying the skin before seasoning helps achieve the crispiest results every time.
- Don’t Crowd the Pan: Leaving space around each thigh during searing means even heat distribution and perfect browning.
- Use a Cast-Iron Skillet: It holds heat so well and helps get that irresistible crust you’ll rave about.
- Rest Chicken Skin-Side Up: Letting the chicken rest skin side up keeps the skin from getting soggy before serving.
How to Serve Crispy Chicken Thighs with Leeks, Asparagus, and Peas Recipe
Garnishes
I love finishing this dish with a handful of fresh tarragon leaves and a light sprinkle of lemon zest. The fresh herbs brighten the rich chicken and veggies gorgeous, and the lemon zest adds a zesty punch that wakes up your tastebuds.
Side Dishes
This recipe is pretty much a full meal on its own, but you can’t go wrong with a simple side of fluffy mashed potatoes or a crusty baguette to soak up all that buttery sauce. A light green salad with a tangy vinaigrette also pairs beautifully.
Creative Ways to Present
For special occasions, I like to plate the chicken on a bed of herbed quinoa or creamy polenta and arrange the vegetables artfully around. Drizzling a little extra pan sauce over everything makes it look restaurant-worthy and tastes incredible.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Chicken Thighs with Leeks, Asparagus, and Peas keep really well in an airtight container in the fridge for up to 3 days. I like to separate the chicken from the veggies if possible, so the skin stays a bit crisper.
Freezing
If you want to freeze leftovers, I recommend freezing the chicken and vegetables separately. Wrap the chicken thighs tightly in foil or plastic wrap, then place them in a freezer bag. Veggies freeze well in a separate container. They should keep for about 2 months.
Reheating
Reheat chicken in a skillet over medium heat, skin side down first just until warmed—this helps revive some crispiness. The veggies reheat best gently in a pan with a splash of water or broth to keep them from drying out. Avoid microwaving if you can; it tends to make the chicken skin soggy.
FAQs
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Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless thighs will cook faster, so you’ll want to watch the cooking time closely—sear for about 8-10 minutes skin side down and reduce baking time accordingly to avoid drying out the meat. However, bone-in thighs tend to stay juicier and offer better flavor.
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What can I substitute if I don’t have leeks?
If you can’t find leeks, shallots or mild onions make great substitutes. They offer a similar sweetness and texture when caramelized, so your dish will still be delicious.
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Is it better to use fresh or frozen peas?
Both work well in this recipe. Frozen peas are great because they’re convenient and retain their sweetness. If you have fresh peas, they add a lovely fresh pop to the dish, but either option is perfectly fine.
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How can I tell when the chicken skin is crispy enough before baking?
When the skin is golden brown and you can easily lift the chicken off the pan without it sticking, it’s a sign that it’s crispy. The rendered fat should sizzle gently, and you’ll see the skin shrinks slightly and tightens.
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Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free butter and seasonings. Just double-check any added ingredients you use for seasoning to keep everything safe.
Final Thoughts
I have to say, this Crispy Chicken Thighs with Leeks, Asparagus, and Peas Recipe quickly became a weeknight favorite in my household. It hits all the right notes: crispy, flavorful, fresh, and comforting. I love how the veggies keep their brightness and snap, while the butter-lemon sauce rounds everything out with silky richness. If you want a meal that’s impressive without being complicated, this one’s a winner you’ll come back to again and again. I hope you love it as much as I do—go ahead, give it a try, and let the crispy skin magic happen in your kitchen!
Print
Crispy Chicken Thighs with Leeks, Asparagus, and Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This recipe for Crispy Chicken Thighs with Leeks, Asparagus, and Peas features golden, crispy skin-on chicken thighs cooked to perfection alongside fresh, sautéed vegetables. The combination of tender asparagus, sweet peas, and charred leeks, finished with a buttery lemon-tarragon sauce, creates a flavorful and satisfying meal that’s perfect for a weeknight dinner or casual gathering.
Ingredients
Chicken and Seasoning
- 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
Finishing Ingredients
- 2 tbsp cold butter
- ½ lemon (juiced)
- Fresh tarragon, for garnish and mixing (quantity approximately 1-2 tbsp chopped)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
- Prepare and sear chicken: Pat the chicken thighs dry with paper towels, then season generously with kosher salt and black pepper. Place them skin-side down in a cast-iron skillet or Dutch oven over medium-high heat to render the fat and create crispy skin. Cook for 15-20 minutes until the skin turns golden brown and crisp. Transfer the chicken, skin-side up, to a plate.
- Cook shallots and leeks: Add the halved shallots and sliced leeks (cut side down) to the same pan. Cook for 2-3 minutes until they begin to char, adding a nice depth of flavor.
- Add asparagus: Toss the asparagus pieces into the pan with the shallots and leeks, stirring to combine. Season with salt and a pinch of pepper to taste.
- Bake chicken and vegetables: Return the chicken thighs to the pan, placing them skin-side up in a single layer. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Cook peas and finish sauce: Remove the skillet from the oven and return it to the stove over medium heat. Transfer the chicken to a plate and set aside, skin-side up. Add the peas to the vegetable mixture and cook for 2-3 minutes, seasoning with salt and pepper. Stir in the cold butter to emulsify the sauce, scraping the bottom of the pan to loosen any browned bits. Finally, squeeze in fresh lemon juice and mix in chopped tarragon for a fresh, vibrant finish.
- Serve: Nestle the chicken thighs back into the pan with the vegetables and sauce, garnish with additional tarragon if desired, and serve immediately.
Notes
- For extra crispiness, make sure the chicken skin is very dry before searing.
- You can substitute fresh tarragon with thyme or parsley if preferred.
- Use frozen peas directly from the freezer if fresh peas are not available; just be sure to cook a little longer to heat through.
- This recipe pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
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
