Chicken with Artichoke Hearts and Peas Recipe

Directions

1. Heat oven to 400 °F. Season chicken with salt and pepper all over, sprinkle with coriander. Set aside.
2. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium high, when oil begins to shimmer add the artichoke hearts and sear each side until golden, about 1-2 minutes per side. Remove for later use.
3. Add remaining tablespoon of olive oil to pan and carefully add chicken, skin side down. Sear chicken until the skin is a deep golden brown, about 8 minutes. Flip skin side up, toss lemon slices around the pan and place into 400 °F degree oven. Note: Don’t overcrowd the pan, work in batches if needed, returning all to the pan before placing into the oven.
4. Roast for about 20 minutes; check internal temp of chicken, which should reach around 170 °F.
5. While chicken is roasting, combine garlic, Parmesan, olive oil, red pepper flakes and lemon juice, stirring to combine. Add in peas and, with the back of a fork, smash half of the peas. Add in seared artichoke hearts and stir to combine.
6. When chicken is done, carefully remove skillet from oven and place on stovetop, adding the pea mixture directly to the hot skillet. Stir to coat peas in pan drippings and arrange the chicken, nestling them into the peas. Top with fresh herbs, salt and pepper.