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
Scale
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
