Lemon Garlic Pan-Roasted Chicken Thighs with Spinach & Snap Peas {Recipe}

Lemon. Garlic. Thyme. Chicken. 

Now we have a party!

Check out this recipe. Hubby brought home some chicken thighs the other day and, to be honest, they scared me. I know they aren't that big of a deal.  But I'm used to cooking with chicken breasts so I was feeling a bit {meh} about the thighs.

What to do? What to do? 

Google helped and I am so glad I tried it. So was the family. Score!


  • 4 (8 oz.) bone-in, skin-on chicken thighs
  • kosher salt
  • Black pepper
  • 3 tbsp. extra-virgin olive oil, divided
  • 4 garlic cloves, smashed
  • 10 thyme sprigs
  • 1/2 lemon, thinly sliced
  • 3/4 lb. sugar snap peas, cleaned and cut in half (about 3 c.)
  • 2 tbsp. finely chopped mint
  • 4 c. baby spinach


  1. Preheat oven to 450 degrees F. Pat chicken thighs dry, and season generously with salt and pepper. In large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add garlic cloves and thyme sprigs and sauté for 1 minute or until fragrant.
  2. Add chicken thighs skin-side down and cook, without moving, for 6 minutes, until golden brown. Gently flip chicken, skin-side up, and scatter lemon slices over chicken.
  3. Place skillet in oven and cook for another 10 minutes or until an instant-read thermometer reads 165 degrees F at the deepest portion of thigh.
  4. Meanwhile, in deep-sided sauté pan or wok, heat the remaining 1 tablespoon olive oil over medium-high heat. Add snap peas and sauté for 5 minutes, until softened, but still slightly crunchy. Season with salt and pepper and stir in mint.
  5. In large bowl, pour hot snap peas on top of spinach. Toss gently for 1 minute or so, until spinach begins to wilt. Season with salt and pepper.
  6. Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic.
Note: I omitted the mint. Just wasn't sure what to use. It was super yummy anyway. 

All gone. So much for leftovers. 

~ Meg