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Crispy Lemon Herb Roasted Chicken Thighs with Easy Creamy Spring Pea Risotto

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A flavorful and easy weeknight meal featuring crispy lemon herb roasted chicken thighs paired with a creamy spring pea risotto that balances brightness and comfort.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (1.5 to 2 pounds / 700-900g)
  • 1 large lemon, zest and juice
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 3 tablespoons olive oil (for chicken)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 cup Arborio rice (200g)
  • 4 cups chicken or vegetable broth (950ml), warm
  • 1 cup frozen or fresh spring peas (150g)
  • 1 medium shallot, finely chopped
  • 1/2 cup dry white wine (120ml) (optional, can substitute with extra broth)
  • 1/2 cup freshly grated Parmesan cheese (50g)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil (for risotto)
  • 1 teaspoon fresh lemon zest (for risotto)
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C) to ensure crispy chicken skin.
  2. In a bowl, mix olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and red pepper flakes if using. Rub this marinade all over the chicken thighs, including under the skin. Marinate for at least 15 minutes or up to 2 hours in the fridge.
  3. Warm the chicken or vegetable broth in a saucepan over low heat; keep it hot but not boiling.
  4. Heat a cast iron skillet or oven-safe pan over medium-high heat. Place chicken thighs skin-side down and sear without moving for 5-7 minutes until golden and crisp. Flip and cook for another 2 minutes. Transfer the pan to the oven and roast for 15-20 minutes until internal temperature reaches 165°F (74°C).
  5. While the chicken roasts, heat olive oil in a separate pan over medium heat. Sauté chopped shallots until translucent, about 3 minutes. Add Arborio rice and toast lightly for 2 minutes, stirring constantly.
  6. Pour in white wine (or extra broth) and cook, stirring, until mostly absorbed. Add warm broth one ladle at a time, stirring frequently and waiting until each ladle is absorbed before adding the next. Continue for 20-25 minutes until rice is creamy but still slightly firm.
  7. When rice is nearly done, stir in spring peas and cook for 3-5 minutes until tender and bright green. Remove from heat and stir in butter, Parmesan, lemon zest, salt, and pepper. Adjust seasoning as needed.
  8. Serve the crispy lemon herb roasted chicken thighs alongside generous spoonfuls of creamy spring pea risotto. Garnish with fresh herbs or a lemon wedge if desired.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Use a meat thermometer to avoid overcooking chicken. Stir risotto constantly and add broth gradually for creaminess. For dairy-free risotto, substitute butter with vegan spread and omit Parmesan. Frozen peas can be used but add earlier to cook through. Rest chicken after roasting for juicy meat. Reheat chicken briefly in a hot oven or under broiler to refresh crispiness.

Nutrition

Keywords: lemon herb chicken, roasted chicken thighs, creamy risotto, spring pea risotto, easy dinner, weeknight meal, crispy chicken skin

Find it online: https://eliplate.com/crispy-lemon-herb-roasted-chicken-thighs-easy-creamy-spring-pea-risotto-recipe/