Roasted Chicken with Pea and Herb Sauce
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes with minimal fuss. Chicken thighs are incredibly forgiving to cook and stay juicy while you build a silky green sauce with fresh peas and herbs. Peas are packed with fiber and plant based protein, making this dish feel nourishing without being heavy. The combination of white wine, cream, and bright lemon juice creates something restaurant quality that tastes like you spent hours in the kitchen, but honestly you barely break a sweat. It's elegant enough for guests yet simple enough to make on a busy Tuesday night.
Ella x
Ingredients
- 8chicken thighs(bone-in, skin-on)
- 473 mlfrozen peas
- 3 tablespoonsolive oil
- 5garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 237 mlchicken broth
- 118 mlheavy cream
- 2shallots(thinly sliced)
- 118 mlwhite wine
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season generously on all sides with salt and pepper.
Tip: Dry chicken ensures better browning and crispier skin.
- 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 5-6 minutes until golden brown. Flip and sear the other side for 3 minutes, then transfer to a plate.
Tip: Don't move the chicken while searing to develop a proper crust.
- 3
In the same skillet, add sliced shallots and cook for 2 minutes until softened. Add minced garlic and fresh thyme, stirring constantly for 1 minute until fragrant.
Tip: Be careful not to burn the garlic or it will become bitter.
- 4
Deglaze the pan by pouring in white wine and scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Tip: These browned bits add tremendous flavor to your sauce.
- 5
Pour in the chicken broth and return the chicken thighs to the skillet, skin-side up. Transfer the entire skillet to the preheated oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Tip: An instant-read thermometer ensures perfectly cooked, juicy chicken.
- 6
Remove the skillet from the oven and place on the stovetop over medium heat. Stir in the frozen peas and cook for 3-4 minutes until heated through.
Tip: Frozen peas don't need much time to cook and retain their bright color this way.
- 7
Lower the heat to medium-low and stir in the heavy cream and butter until fully incorporated and the sauce becomes silky. Add lemon juice and taste for seasoning, adjusting salt and pepper as needed.
Tip: The lemon juice brightens the rich cream sauce beautifully.
- 8
Serve the chicken thighs immediately, spooning the creamy pea sauce over the top and around each portion. Garnish with fresh thyme if desired.
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