Roasted Chicken with Edamame

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides generously with sea salt, black pepper, and red pepper flakes.

   Tip: Drying the chicken ensures a better golden crust when roasting.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down and sear for 4-5 minutes until the bottoms are golden brown.

   Tip: Don't move the chicken while searing to achieve a crispy exterior.

3. 3

   Flip the chicken thighs over and add the minced garlic, fresh rosemary sprigs, and thyme to the pan around the chicken. Pour in the chicken broth and squeeze the lemon juice over everything.

   Tip: The aromatic herbs will infuse the chicken as it roasts.

4. 4

   Transfer the skillet to the preheated oven and roast for 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).

5. 5

   Remove the skillet from the oven and nestle the frozen edamame pods around the chicken. Scatter the lemon zest over the top and return to the oven for an additional 8-10 minutes.

   Tip: The edamame will heat through quickly and add a fresh, nutty flavor to the dish.

6. 6

   Remove from the oven and let rest for 2 minutes before serving. Discard the rosemary sprigs and serve the chicken with roasted edamame and pan juices spooned over top.

   Tip: Resting allows the juices to redistribute throughout the chicken for maximum tenderness.