Description
Delicious and tender chicken thighs cooked with fresh peas, garlic, onion, and a zesty lemon sauce.
Ingredients
Scale
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup fresh peas or frozen peas (thawed)
- 3 cloves garlic (crushed)
- 1 small yellow onion (finely diced)
- 1 whole lemon (zest and juice)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh herbs (parsley or dill, chopped)
- to taste salt
- to taste freshly cracked black pepper
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken thighs, skin-side down, and cook for 6–7 minutes until golden and crispy.
- Flip chicken and cook for another 6–7 minutes until fully cooked (internal temperature of 165°F or 74°C).
- Remove chicken from the skillet and set aside.
- In the same skillet, add diced onion and cook for 3–4 minutes until softened.
- Add crushed garlic and cook for 30 seconds until fragrant.
- Stir in peas and cook for 2–3 minutes until heated through.
- Add lemon juice and zest, stirring to combine.
- Return chicken to the skillet and toss to combine with the peas and sauce.
- Sprinkle with fresh chopped herbs and serve warm.
Notes
- Use fresh peas when in season for the best flavor.
- Adjust seasoning to taste, especially with salt and pepper.
- This dish pairs well with rice or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with peas
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg