These Crispy Chicken Thighs with Leeks, Asparagus, and Peas feel like Spring in a dish. It's a gorgeous dish with vibrant green vegetable colors contrasting the golden brown chicken.
The chicken is crisped on a cast iron then the vegetables cook in the rendered chicken drippings which makes this dish so delicious. It's then topped with fresh tarragon and lemon juice for added brightness. This combination not only brings out the best in each ingredient but also offers a balanced and nutritious meal option. I also love that this is a one pan chicken recipe, just like this Creamy Mushroom Chicken.
For other Spring recipes, check out this Creamy Asparagus Potato Soup or this Roasted Carrot and Bean Dip.
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Ingredients
(Peas not pictured above. To see full list of ingredients, see recipe card)
- Chicken thighs: Opt for skin-on chicken thighs for a crispy exterior. The skin helps retain moisture, keeping the meat juicy and flavorful during cooking.
- Asparagus: The asparagus should be cut into 1-inch pieces for even cooking. Trim and discard the ends (about 1-2 inches).
- Leeks: When preparing leeks, slice them down the middle before cutting them into 2-inch pieces. Rinse thoroughly to remove any dirt trapped within the layers.
- Peas: Both frozen or fresh peas work well in this dish. If using frozen, there’s no need to thaw them beforehand. Peas add a sweet, fresh pop to the dish.
- Fresh herbs: We use fresh tarragon which gives a slightly anise-like flavor to the dish. If you prefer another herb, you can use basil, dill, or mint.
- Shallots: Peel and halve shallots.
- Lemon juice: The juice of half a lemon brightens the dish, cutting through the richness of the chicken and bringing balance.
*See full list of ingredients and quantities in the recipe card.
Instructions
- Preheat the oven to 400°F (200°C).
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2. Pat chicken thighs with paper towel, then season with salt and pepper. Place chicken thighs chicken skin side down in a cast-iron skillet or dutch oven to render the skin. Cook thighs until you get that golden brown crispy skin, about 15-20 minutes on med-high heat. Transfer skin side up to a plate.
3. Add shallots and leeks, cut side down, to the pan. Cook until charred, about 2-3 minutes. Then, add asparagus and toss all vegetables with a wooden spoon. Season with salt and a pinch of pepper.
4. Return the chicken thighs to the pan in a single layer, skin side up, and transfer to the oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
5. Remove skillet from the oven and place back on the stove. Transfer the chicken from the pan into a plate and set aside, chicken skin-side up. Add fresh or frozen peas to the asparagus leek mixture and season with salt and pepper. Cook on medium heat for 2-3 minutes on med-high heat.
6. Stir in cold butter until the sauce emulsifies and scrape bottom of potto make sure you get the brown bits. Squeeze in lemon juice and mix in tarragon.
7. Place the chicken thighs back in the pan. Garnish with additional tarragon and serve.
Storage And Reheating Tips
- Transfer leftovers into an airtight container. Refrigerate for up to 3-4 days.
- If you are reheating and want the skin to be crispy, you can shortly broil the chicken in the oven or quickly sear in a hot skillet can help bring back some of the texture.
What to Serve With This Dish
- Serve this main dish with a bowl of rice or toasted bread to absorb the juices from the chicken and vegetables.
- Accompany this chicken dish with a heartier side like a potato gratin.
Variations of This Dessert
- Herbs: We use fresh tarragon which gives a slightly anise-like flavor to the dish. If you prefer another leafy herb, like use basil, parsley, dill, or mint.
- Vegetables: Other spring veggies that can be used in this recipe are fennel, baby potatoes, artichoke hearts, pearl onions, light-green parts of scallions, sugar snap peas to give you some other ideas.
- Garnishes: to garnish this dish you can use the herbs mentioned above, but also add lemon zest and scallions.
If you tried making these Crispy Chicken Thighs with Leeks, Asparagus and Peas, please leave a 🌟 star rating and let me know what you think in the 📝 comments below. I'd love to hear from you!
Crispy Chicken Thighs with Leeks Asparagus and Peas
Equipment
- 1 12 inch cast-iron pan or 12 inch shallow dutch oven pan
- 1 wooden spoon
- 1 tongs or slotted spoon
- paper towels
Ingredients
- 4-6 Skin-on chicken thighs
- 1 lb asparagus trimmed and cut in 1 inch pieces
- 2 medium leeks sliced through the root and cut into 2 inch pieces
- 1 cup peas fresh or frozen
- 2 shallots peeled and halved through the root
- ½ lemon
- 2 tablespoon cold butter
- Kosher salt
- black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Pat chicken thighs with paper towel, then season with salt and pepper. Place chicken thighs chicken skin side down in a cast-iron skillet or dutch oven to render the skin. Cook thighs until you get that golden brown crispy skin, about 15-20 minutes on med-high heat. Transfer chicken skin-side up to a plate.
- Add shallots and leeks, cut side down, to the pan. Cook until charred, about 2-3 minutes. Then, add asparagus and toss all vegetables with a wooden spoon. Season with salt and a pinch of pepper.
- Return the chicken thighs to the pan in a single layer, skin side up, and transfer to the oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove skillet from the oven and place back on the stove. Transfer the chicken from the pan into a plate and set aside, chicken skin-side up. Add fresh or frozen peas to the asparagus leek mixture and season with salt and pepper. Cook on medium heat for 2-3 minutes on med-high heat.
- Stir in cold butter until the sauce emulsifies and scrape bottom of potto make sure you get the brown bits. Squeeze in lemon juice and mix in tarragon.
- Place the chicken thighs back in the pan. Garnish with additional tarragon and serve.
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