Roast Chicken Thighs with Peas and Mint

Succulent roasted chicken thighs served with leeks, fresh peas, and fragrant mint in a white wine and chicken broth sauce. This comforting dish combines crispy chicken skin with tender meat and bright spring vegetables.

4 servings

44 min

Published October 4, 2025

Ingredients

•6 piece skin-on, bone-in chicken thighs
•1 Tbsp ground coriander
•1 to taste Kosher salt
•2 Tbsp extra-virgin olive oil
•3 large leeks
•4 cloves garlic
•5 strips lemon zest
•2 leaves bay leaves
•⅓ cup dry white wine
•1½ cups low-sodium chicken broth
•1 cup peas
•1 cup mint leaves
•mint leaves

Cooking Instructions

1.
Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.
5 min
2.
Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate.
9 min
3.
Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15-20 minutes. Transfer chicken to a plate.
27 min
4.
If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.
3 min

Ingredients

•6 piece skin-on, bone-in chicken thighs

•1 Tbsp ground coriander

•1 to taste Kosher salt

•2 Tbsp extra-virgin olive oil

•3 large leeks

•4 cloves garlic

•5 strips lemon zest

•2 leaves bay leaves

•⅓ cup dry white wine

•1½ cups low-sodium chicken broth

•1 cup peas

•1 cup mint leaves

•mint leaves

Cooking Instructions

Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.

5 min

Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate.

9 min

Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15-20 minutes. Transfer chicken to a plate.

27 min

If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.

3 min