Crispy chicken thighs and sweet sugar snaps sizzle along together in a single pan, for a one-skillet dinner that’s fresh and green.
What You Get
Sugar snap peas
Chicken thighs (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active
35 minutes total
Preheat the oven to 450°F. Trim half of the sugar snaps, removing any tough strings if necessary, reserving the rest for another use (they’re a sweet snack). Smash and peel 5 or 6 cloves of garlic. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon into wedges for serving.
In a large bowl, combine the sugar snaps and garlic. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
In a large cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and sear until golden, about 5 minutes. Flip the chicken, transfer the pan to the oven, and roast until the chicken is nearly golden, 15 minutes.
Add the sugar snap mixture to the pan, arranging it around the chicken. Return the pan to the oven and continue to cook until the chicken is no longer pink at the center and the sugar snaps are tender and charred at the edges, 5 to 10 minutes longer.
Transfer the chicken to plates, with the sugar snaps on the side. Sprinkle with the parsley. Grind with pepper and serve warm, with the lemon wedges for squeezing.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.