Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas Recipe

Name: Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8 oz.) bone-in, skin-on chicken thighs; kosher salt; Black pepper; 3 tbsp. extra-virgin olive oil, divided; 4 garlic cloves, smashed; 10 thyme sprigs; 1/2 lemon, thinly sliced; 3/4 lb. sugar snap peas, cleaned and cut in half (about 3 c.); 2 tbsp. finely chopped mint; 4 c. baby spinach

Servings: persons

4 (8 oz.) bone-in, skin-on chicken thighs
kosher salt
Black pepper
3 tbsp. extra-virgin olive oil, divided
4 garlic cloves, smashed
10 thyme sprigs
1/2 lemon, thinly sliced
3/4 lb. sugar snap peas, cleaned and cut in half (about 3 c.)
2 tbsp. finely chopped mint
4 c. baby spinach

1
Preheat oven to 450 degrees F. Pat chicken thighs dry, and season generously with salt and pepper.
2
In large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat.
3
Add garlic cloves and thyme sprigs and saute for 1 minute or until fragrant.
4
Add chicken thighs skin-side down and cook, without moving, for 6 minutes, until golden brown.
5
Gently flip chicken, skin-side up, and scatter lemon slices over chicken.
6
Place skillet in oven and cook for another 10 minutes or until an instant-read thermometer reads 165 degrees F at the deepest portion of thigh.
7
Meanwhile, in deep-sided saute pan or wok, heat the remaining 1 tablespoon olive oil over medium-high heat.
8
Add snap peas and saute for 5 minutes, until softened, but still slightly crunchy.
9
Season with salt and pepper and stir in mint.
10
In large bowl, pour hot snap peas on top of spinach.
11
Toss gently for 1 minute or so, until spinach begins to wilt.
12
Season with salt and pepper.
13
Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic.

1066

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (8 oz.) bone-in, skin-on chicken thighs, kosher salt, Black pepper, 3 tbsp. extra-virgin olive oil, divided, and more.

Yes, Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas

How did you like this recipe?

Frequently Asked Questions