Crispy Chicken with Fennel & Peas

Step 1: Preheat oven to 425 F, position the rack in the bottom third of oven.

Step 2: Pat the chicken dry with paper towels. Remove as much moisture as possible, so that the skin is able to crisp up. Season generously with salt (about 2 1/2 teaspoons) and a few cranks of pepper.

Step 3: Arrange the thighs, skin side down, in a dry, cold, cast iron skillet. Set it over medium heat and cook for 12-14 minutes, undisturbed until the skin release easily from the pan. Once the chicken releases, move the pieces around a little bit so that they brown evenly. Continue cooking until the skin is very crisp and a deep golden brown. About 5 more minutes. Remove to a plate, skin side up.

Step 4: While the chicken is browning, prepare the fennel. Trim off the tough bottom (root) end. Trim off the stalks and fronds. Cut in half lengthwise, then slice into 1/2 inch thick wedges.

Step 5: After removing the chicken from the skillet, add the fennel. Use tongs to turn the wedges to coat in the chicken fat. Sprinkle 1/2 teaspoon of salt over the fennel. Return the chicken to the pan, nestling among the fennel wedges. Skin side up.

Step 6: Place the pan in the preheated oven. Roast 10-15 minutes. Flip the fennel halfway through so that it browns evenly. Cook until the chicken is no longer pink and the fennel is caramelized. Remove from oven. Transfer the chicken pieces to a plate.

Step 7: Add the butter, scallions and garlic to the fennel. Cook over medium heat until the scallions and garlic have softened but not browned - about 2 minutes.

Step 8: Stir in the bag of peas, pepper flakes, and water. Add 1/2 teaspoon of salt. and scrape up any browned bits left on the bottom of the pan. Cook until the peas are bright green, but just cooked through. About 3-4 minutes. Turn off heat.

Step 9: Cut one lemon in half. Juice one half and add the juice to the pan. Taste and adjust salt and/or lemon to your taste. It should be very lemony.

Step 10: To serve, cut the rest of the lemons into wedges. Divide the peas and fennel among 4 shallow bowls (like pasta bowls), and top ech with a chicken thigh, a lemon wedge, and the torn herbs.