Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas
4 8-oz. bone-in, skin-on chicken thighs
kosher salt
Freshly ground black pepper
3 tbsp. extra-virgin olive oil, divided
4 garlic cloves, smashed, or 2 sticks spring garlic, diced
10 thyme sprigs
1/2 lemon, thinly sliced
3/4 lb. sugar snap peas, cleaned and cut in half
2 tbsp. finely chopped fresh mint
4 c. chopped cleaned spinach
- Preheat oven to 450°. Pat chicken thighs dry, and season generously with salt and pepper. In large ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil, then add garlic cloves and thyme sprigs and cook for 1 minute or until fragrant.
- Add chicken thighs skin-side down and cook, without moving, for 6 minutes, until golden brown. Gently flip chicken, skin-side up, and scatter lemon slices over chicken.
- Place skillet in oven and cook for another 10 minutes or until an instant-read thermometer reads 165° at the deepest portion of thigh.
- Meanwhile, in a deep-sided sauté pan or wok over medium-high heat, heat remaining 1 tablespoon olive oil. Add snap peas and cook for 5 minutes, until softened, but still slightly crunchy. Season with salt and pepper and stir in mint.
- In large bowl, pour hot snap peas on top of spinach, and toss gently for 1 minute or so, until spinach begins to wilt. Season with salt and pepper.
- Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic.
