Roasted Crispy Skin Chicken w/ Pea Purée

Who doesn’t love a simple, easy and super delicious chicken recipe? The flavors are simple but so delicious and the whole thing comes together in under 45 mins. This is great for a regular night or even Shabbat. Either way, I hope you give it a try!

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Ingredients:

4 chicken thighs

4 tsp olive oil

1 tbsp onion powder

1 tbsp paprika

1 tbsp oregano

1 tbsp thyme

Salt and pepper to taste

4-6 cloves garlic, crushed

1-2 tbsp non dairy butter (I like miyokos brand)

1 10oz bag of peas

2 shallots, minced

5 cloves garlic, crushed

~1/2 broth (chicken or veggie. May need less or more depending on thickness preferences)

Salt and pepper to taste

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Directions:

Preheat oven to 400 degrees.

Place the chicken on baking tray with parchment paper. Use your fingers to pull the skin up from the chicken itself but keep the skin on the chicken. This will help the skin get crispy.

Drizzle about 1 tsp olive oil over each chicken thigh. Sprinkle the onion powder, paprika, oregano. thyme, salt and pepper over the top. Place a little crushed garlic on each thigh. Rub the spices and oil all over the chicken, including under the skin.

Place into the oven and bake for 35-45 mins, until the chicken reaches an internal temperature of 165 degrees.

While the chicken cooks, prepare the pea purée. Start by adding the non dairy butter to a pot. Once melted, add the minced shallots. Allow to become soft and then add the frozen peas. Once the peas have defrosted, add the crushed garlic and mix.

Now, add the broth a little at a time. Between each addition, use an immersion blender to blend together. Keep adding broth and blending until you reach your desired consistency. Season with salt and pepper to taste.

Alternatively, add the pea mixture to a blender and slowly add the broth until desired consistency is reached.

Serve the chicken on top of the purée and enjoy!