This is the essence of easy home cooking for me. Everything goes into the roasting pan together — yes, even frozen peas, unthawed — and what emerges is a comforting dish with an elegant flavor that is sure to become a favorite.
Swap option: You can replace the dry white vermouth with dry white wine or some light chicken stock.
- 7 cups frozen baby peas (about 2 pounds)
- 4 to 5 leeks, trimmed and cut into 1-inch slices
- 2 large cloves garlic, peeled and minced
- 1/4 cup dry white vermouth
- 2 tablespoons olive oil, plus more for drizzling
- 2 teaspoons sea salt flakes or kosher salt, plus more for sprinkling
- 1 small bunch dill, torn into pieces
- 8 bone-in, skin-on chicken thighs
1. Preheat the oven to 400°F.
2. Spread the frozen peas into a large roasting pan, followed by the leeks, garlic, vermouth, olive oil, salt and most of the dill. Turn everything together in the pan, breaking up any large clumps of the frozen peas, until well mixed (I advise you to wear rubber gloves for this, just to stop you freezing your fingers, though you still will feel the cold). Arrange the chicken thighs, skin-side up, on top, then drizzle them with a little olive oil and give them a good sprinkling of salt.
3. Place the tray in the oven and bake for 45 minutes. Remove from the oven, give the peas a small stir or tamp down, so that the few that are sitting on the surface and drying out a little are submerged in the liquid. Don't do the same to the leeks, however, as the bits that are peeking out will become desirably caramelized in the heat. Put back in the oven for a further 30 minutes, by which time the peas and leeks will be soft, and the chicken tender and cooked through, its skin golden and crisp.
4. Tear off the remaining dill fronds, and scatter over the top before serving.
Excerpted from At My Table: A Celebration of Home Cooking by Nigella Lawson. Copyright © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved.
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