Roasted Chicken with Spring Peas and Mint

This is a variation on the company chicken that I made on repeat this winter, but a peppier, more spring appropriate version.

This recipe serves four, for the simple reason that there were four thighs in the package and three oi us to eat this!

4 skin-on, bone-in chicken thighs

1 lb of spring peas (if you cannot find fresh, use frozen peas)

1 bunch mint

1/2 very thinly sliced white onion

1 lemon, organic because you are going to use the zest

1 Tbsp olive oil

Salt and pepper to taste

Preheat the oven to 375.

Pat the chicken dry. Salt and pepper well.

Pour the olive oil into an oven safe pan and place the chicken, skin side down in the pan. Cook on the stovetop, over low, for seven minutes while you prep the vegetables.

If using fresh peas, shell and wash them. Wash the mint and remove the leaves from the stems. Chop them roughly, as you want pops of flavor throughout. Zest the lemon. Slice the onion into thin crescents.

Remove the chicken from the pan. Add the onions to the pan. Stir to combine with the oil in the bottom of the pan.

Top with the the peas. If using frozen peas, add them frozen, not defrosted to the pan. If using fresh, add a tablespoon of water to the pan. Add a bit of salt. Stir to combine with the onions. Restore the chicken to the pan- this time skin side up - on the top of the peas.

Place the pan in the oven and cook for 25 minutes. Stir in the mint leaves and cook for an additional 5 minutes.

Remove the chicken from the pan. Stir the lemon zest into the minty pea mixture making sure to mix in all of the delicious pan juices.