Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas

• 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.
2. In large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat.
3. Add garlic cloves and thyme sprigs and saute for 1 minute or until fragrant.
4. Add chicken thighs skin-side down and cook, without moving, for 6 minutes, until golden brown.
5. Gently flip chicken, skin-side up, and scatter lemon slices over chicken.
6. 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.
7. Meanwhile, in deep-sided saute pan or wok, heat the remaining 1 tablespoon olive oil over medium-high heat.
8. Add snap peas and saute for 5 minutes, until softened, but still slightly crunchy.
9. Season with salt and pepper and stir in mint.
10. In large bowl, pour hot snap peas on top of spinach.
11. Toss gently for 1 minute or so, until spinach begins to wilt.
12. Season with salt and pepper.
13. Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic.

chicken thighs, kosher salt, black pepper, extravirgin olive oil, garlic, thyme, lemon, sugar snap peas, mint, baby spinach

Taken from www.delish.com/cooking/recipe-ideas/recipes/a42998/lemon-garlic-pan-roasted-chicken-thighs-spinach-snap-peas/ (may not work)