Garlicky Lemon Chicken with Spring Peas
A vibrant, zesty dinner featuring juicy chicken thighs roasted with a bold lemon garlic chicken marinade recipe, sweet spring peas, and caramelized garlic.
Equipment
- 1 Professional-grade Half Sheet Pan
- 1 Kitchen tongs
- 1 Microplane (for zesting lemons)
- 1 Mixing bowl
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 cups fresh spring peas
- 12 cloves garlic smashed
- 2 Meyer lemons zested and sliced
- ¼ cup extra-virgin olive oil
- 1 tsp fresh thyme leaves
- 1 tsp flaky sea salt
- ½ tsp freshly cracked black pepper
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Place your sheet pan inside the oven while it heats—this jump-starts the crisping process.
Prepare the Marinade
- In a bowl, combine:
- Olive oil
- Lemon zest
- Garlic
- Thyme
- Salt and pepper
- This simple mixture forms the backbone of a flavorful lemon garlic chicken marinade recipe.
Coat the Chicken
- Pat the chicken thighs dry with paper towels. Toss them in the marinade until evenly coated.
- Dry skin helps promote crisping—a technique supported by culinary science experts at Serious Eats.
Arrange on the Sheet Pan
- Carefully remove the hot sheet pan from the oven.
- Place the chicken skin-side up, spacing pieces evenly. Scatter lemon slices and smashed garlic around the chicken.
Roast
- Roast for 20 minutes.
- Add the Spring Peas
- Remove the pan, scatter fresh spring peas around the chicken, and roast another 5 minutes until the peas are tender but vibrant.
Serve
- Transfer the pan straight to the table. Finish with a sprinkle of flaky sea salt and extra lemon zest.
Video
Notes
The video shows a different recipe and is included only as a guideline.