Crispy Chicken Thighs With Melty Leeks and Peas

Name: Crispy Chicken Thighs With Melty Leeks and Peas
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ pounds bone-in, skin-on chicken thighs; Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 medium leeks, trimmed, halved lengthwise, thinly sliced crosswise then rinsed; 6 garlic cloves, thinly sliced; 1 lemon; 1 cup low-sodium chicken broth or water; 1 cup fresh or frozen peas; 1 cup fresh dill or mint leaves, torn if large

By Andy Baraghani

Published May 15, 2026

David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

Media 1 of 1

Ready In: 55 min
: (45 min, plus 10 min rest time)
Rating: (0)
Comments: Read comments

This is the kind of chicken dish you make when all the pretty greens finally show up at the market and you want something light but still deeply satisfying. You want to cook the chicken thighs slowly over medium heat so the skin has time to really crisp and allow the fat to render out into the pan. That delicious fat becomes the base for everything that follows, softening the leeks and coating the peas with plenty of flavor. It all happens in one skillet, which means the vegetables pick up the savory bits left behind by the chicken. Peas feel especially right here—but other spring vegetables like snap peas or snow peas would work just as well. Finish with a squeeze of lemon and you’ve got a bright, simple dish that tastes unmistakably like spring.

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Ingredients

Yield:4 servings

2 ½ pounds bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 medium leeks, trimmed, halved lengthwise, thinly sliced crosswise then rinsed
6 garlic cloves, thinly sliced
1 lemon
1 cup low-sodium chicken broth or water
1 cup fresh or frozen peas
1 cup fresh dill or mint leaves, torn if large

Ingredient Substitution Guide

Preparation

Step 1
Pat the chicken dry and season all over with salt and pepper. Set aside at room temperature for 10 minutes or up to 30 minutes if you have time.
Step 2
Heat the oil in a large cast-iron or other heavy skillet over medium. Using tongs, add the chicken to the skillet, skin side down. Cook, using the tongs to really press down on the chicken so the skin gets in contact with the bottom of the pan, until the edges are deeply golden brown, the skin easily releases from the pan and the chicken has rendered a pool of delicious fat, 20 to 25 minutes. Flip and cook on the other side until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate, skin side up, and set aside.
Step 3
Add the leeks and garlic to the pan and season with salt. Cook, stirring occasionally, until the mixture is totally soft but hasn’t taken on too much color, 5 to 7 minutes.
Step 4
Using a vegetable peeler, remove three 2-inch strips of lemon peel and add them to the skillet along with the stock. Bring to a simmer, then reduce the heat to medium-low. Return the chicken to the pan, skin side up, and simmer gently so the flavors can come together, 3 to 5 minutes. Add the peas and continue to cook until they are tender, 2 to 3 minutes (about 1 minute if using frozen).
Step 5
Serve straight from the skillet or transfer to a platter. Scatter the dill over the chicken, then cut the lemon into wedges for squeezing over the top.