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
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
  1. 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.
  2. 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.
  3. Place skillet in oven and cook for another 10 minutes or until an instant-read thermometer reads 165° at the deepest portion of thigh.
  4. 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.
  5. 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.
  6. Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic.