Chicken with Peas

 

Preheat oven to 425F

pat 4 (3lb) skin-on bone-in chicken breast dry; rub with 2tsp salt + pepper

stir shallot, 1tbsp lemon juice in a small bowl + salt + pepper

pat chicken dry; rub with oil 4tbsp

place chicken in the preheated skillet and roast;

turn skin side up halfway through

until instant-read thermometer inserted into the thickest park registers 150F

20-25 mins

transfer chicken to cutting board, let rest (temperature will rise as meat sits)

place skillet on the stovetop over medium heat

+ 4 cups 1/4''-1/2'' torn bread

+ salt + pepper

Toast stirring often and scrape up browned bits until golden, about 4 mins

+ more oil if the pan looks dry

Using a slotted spoon transfer croutons to a plate

+ 2tbsp butter + 3 anchovies fillets to the same skillet, cook, breaking up anchovies with a spoon until butter is melted

+ 2 cup peas + 1/2 tsp salt + 2tbsp water

+ pepper

cook, stirring occasionally until peas are bright green and warmed through, about 4 mins.

Cut chicken meat from bones and slice. Stir croutons, herbs, and reserved shallot mixture into peas.

+ salt + pepper

Dive among plates; top with chicken. Serve with lemon wedges