Crispy Chicken Thighs with Spring Peas, Lemon & Herbed Yogurt
This dish celebrates the bright flavors of late spring. Crispy roasted chicken thighs are paired with sweet peas, lemon, and a tangy herbed yogurt that adds both richness and balance. It’s an elegant yet approachable recipe that relies on simple techniques and seasonal ingredients. Served family-style on a platter, it’s perfect for entertaining or for a weeknight meal that still feels special.
PREP TIME: 15 minutes
COOK TIME: 35 minutes
LEVEL: Easy
YIELD: 4
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- Zest of 1 lemon
Spring Peas
- 1 tablespoon olive oil
- ½ cup thinly sliced shallot
- 2 cloves garlic, minced
- 1 cup fresh or frozen peas
- 2 tablespoons fresh lemon juice
- Pinch kosher salt
Herbed Yogurt
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh herbs (dill, parsley, or mint)
- 1 small garlic clove, finely grated
- Pinch kosher salt
To Finish
- Fresh herbs (mint, parsley, or dill)
- 2–3 radishes, very thinly sliced
- Lemon wedges
- Extra olive oil for drizzling
Method of Preparation
Roast the Chicken
- Preheat the convection oven to 425°F.
- Pat the chicken thighs completely dry with paper towels. Place them on a sheet pan or oven-safe skillet and drizzle with olive oil. Season evenly with kosher salt, black pepper, coriander, paprika, and lemon zest.
- Roast for 30–35 minutes, until the skin is crisp and golden and the chicken is cooked through. The internal temperature should reach 165°F.
Prepare the Peas
- While the chicken roasts, heat olive oil in a skillet over medium heat on a cooktop or rangetop.
- Add the sliced shallots and cook for 2–3 minutes, until softened. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Add the peas and cook for 2–3 minutes, just until warmed through. Finish with fresh lemon juice and a pinch of salt.
Make the Herbed Yogurt
- In a small bowl, combine the Greek yogurt, olive oil, chopped herbs, grated garlic, and a pinch of salt. Stir until smooth and creamy.
Assemble the Dish
- Spread the herbed yogurt across the base of a large serving platter. Arrange the crispy chicken thighs on top and spoon the warm peas around the chicken.
- Finish with fresh herbs, thinly sliced radishes, lemon wedges, and a light drizzle of olive oil. Serve warm.
Chef’s Tip
For the crispiest chicken skin, make sure the chicken is completely dry before seasoning and roasting. Giving the chicken space on the pan also helps the skin brown properly instead of steaming.
Serving & Pairing Suggestions
Serve this dish family-style on a large platter so guests can see the layers of crispy chicken, vibrant peas, creamy yogurt, and fresh radishes. It pairs beautifully with warm flatbread, roasted potatoes, or a simple green salad dressed with lemon and olive oil. Grilled asparagus or charred spring vegetables also complement the dish nicely.
For beverages, a crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs well with the lemon and herbs, while sparkling water with citrus is a refreshing non-alcoholic option.
