Nigella Lawson’s Chicken and PeaTraybake
"Nigella Lawson—domestic goddess and champion of home cooks—has for years been a supporter of the laziest form of sheet pan dinner, or traybake. The most influential ingredient here is frozen peas—quite a lot of them, still completely frozen. As she explains, “The steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top.” Adapted slightly from At My Table (Flatiron Books, 2018). To read the whole story, head here...."
INGREDIENTS
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7 cups frozen petit pois (about 2 pounds)
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5 medium to large leeks (about 14 ounces trimmed weight), cut into 1-inch slices (note: if the light green part of the leek looks dirty in between the outer rings, remove the outermost layers and rinse them well)
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2 fat cloves of garlic, peeled and minced
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1/4 cup dry white vermouth
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2 tablespoons olive oil, plus more for drizzling
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2 teaspoons sea salt flakes or kosher salt, plus more for sprinkling
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1 small bunch dill, torn into pieces
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8 bone-in, skin-on chicken thighs
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To serve: steamed or boiled baby potatoes, mashed potatoes, or rice or other grains (optional)
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