Servings: 4
Calories: 537kcal
Equipment
- Large roasting tin (at least 38cm x 28cm)
Ingredients
- 750 g frozen petits pois
- 400 g leeks cut into 3cm slices
- 2 fat garlic cloves minced
- 4 tbsp dry white vermouth
- 2 tbsp olive oil plus extra for drizzling
- 2 tsp sea salt flakes plus extra for sprinkling
- 25 g dill small bunch, torn into pieces
- 8 skin-on, bone-in British chicken thighs
Instructions
- Preheat the oven to 200°C / gas mark 6. Tip the frozen peas into a large roasting tin, followed by the leeks, garlic, vermouth, oil, sea salt flakes and most of the dill. Turn everything together in the pan, breaking up any large clumps of frozen peas, until well mixed. Disposable vinyl gloves help here, as the frozen peas are cold to handle.
- Arrange the chicken thighs skin-side up on top, then drizzle with a little more olive oil and sprinkle generously with sea salt flakes. Roast for 45 minutes.
- Remove from the oven and give the peas a small stir or tamp down, so any sitting on the surface and drying out are submerged in the liquid. Leave the leeks alone, however, as the bits peeking out will caramelise nicely in the heat. Return to the oven for 30 minutes, by which time the peas and leeks will be soft and the chicken tender and cooked through, its skin golden and crisp.
- Tear off the remaining dill fronds and scatter over the top to serve. Good with potatoes – either roasted or simply steamed new potatoes – to soak up the juices.
Notes
Original recipe by Nigella Lawson; the frozen-peas-as-base-layer method is credited to Alex Andreou.
Nutrition
Calories: 537kcal | Carbohydrates: 21.1g | Protein: 39.4g | Fat: 32.8g | Saturated Fat: 7.5g | Sodium: 1000mg | Fiber: 12g | Sugar: 7.6g
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