There are some points in the summer harvest where the garden is literally overflowing, and it’s essential to be clever about using up all the beautiful vegetables. I never want food to go to waste–especially the food we grew ourselves! Thankfully, when vegetables and herbs are this fresh, it’s not hard to put them to use in simple dishes where their flavor really shines. This delicious Smashed Mint Peas with Crispy Chicken is exactly that kind of dish! It’s almost a one-skillet meal (just one additional baking tray for the chicken!) and only requires about thirty minutes of actual work.
I love the fresh, bright flavor of ripe garden peas with mounds of sliced mint. It complements the crispy, lemony, and smokey flavors of the chicken. This dish is wonderful on its own but also pairs perfectly with rice or risotto–or my personal favorite, with my Roasted Grap Salad with Tahini Dressing.
This Smashed Mint Peas with Crispy Chicken recipe is quick, easy, super healthy, family-friendly, and also paleo, gluten-free, and dairy-free. I hope you love it as much as we do!
Smashed Mint Peas with Crispy Chicken Thighs
Ingredients
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dry mustard powder
- 2 tbsp fresh oregano, minced (or fresh thyme)
- salt
- pepper
- 4 chicken thighs (bone-in and skin-on)
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 4 cups sweet peas, fresh or thawed
- 1/2 medium lemon
- 1/2 cup mint, chopped
Instructions
- In a large bowl, coat the chicken with a drizzle (approximately 1 tbsp) of olive oil and season with salt and pepper. Then coat chicken with the garlic powder, smoked paprika, mustard powder, and fresh oregano. Toss thoroughly to combine and let rest for a moment while the oven preheats (this lets the flavor marinate a bit better).
- Preheat oven to 375º F. Line a baking sheet with tin foil or parchment paper.
- Place chicken on the prepared baking sheet. Roast for approximately 45 minutes, or until chicken is deep golden-brown and getting crispy. Every 10-20 minutes, baste the chicken with its drippings using a brush or spoon.
- While the chicken is roasting, prepare the peas. Bring an oven-safe saute pan (like a cast-iron skillet) to medium-low heat on the stove. Coat the pan with olive oil (about 1 tbsp), and add the minced garlic and red pepper flakes. Saute for approximately 2 minutes, or until fragrant. Add the peas and season with salt and pepper. Saute for 5-8 minutes more, or until peas are softening and hot. Remove from the heat.
- Using a fork or potato masher, smash the peas until about two-thirds are split.
- Once chicken is done, turn the oven off but close the oven door quickly so that it retains some of its heat. Then, take each thigh and nestle it into the prepared smashed peas right in the skillet. Squeeze half of one lemon over the whole dish and drizzle any dripping from the roasting pan on top. Place the chicken and peas in the warm oven and let the chicken rest for 10-15 minutes.
- Once done resting, top the dish with handfuls of chopped fresh mint. Serve hot with salad or rice. Enjoy!