Garlicky Chicken with Sugar Snap Peas, Pecorino, and Lemon

Ingredients

SERVES 3 OR 4

1½ pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

1 lemon

4 garlic cloves: 2 finely grated,

2 thinly sliced

1 teaspoon Worcestershire sauce

3 tablespoons extra-virgin olive oil, plus more for drizzling

12 ounces sugar snap peas, trimmed

2 scallions, sliced (white and green parts separated)

3 fresh thyme sprigs

½ cup (2 ounces) grated pecorino Romano cheese, divided, plus more for serving

Directions

1. Heat the oven to 475°F. Season the chicken all over with st and pepper and set aside.

2. Grate the lemon zest into a small bowl (save the naked lemon for later). Whisk in the grated garlic, Worcestershire sauce, a pinch of salt, and a grind of pepper. Whisk in the oil.

3. In a shallow 2-quart casserole or gratin dish, or an 11 x 7-inch baking dish, toss together the sugar snap peas with the scalion whites, thyme sprigs, sliced garlic, and a pinch of salt. Drizze lightly with oil. Nestle the chicken into the peas. Spoon about half the garlic oil mixture over the chicken, stirring it up to make sure you get some of the solids in the bottom of the bowl (Reserve the remaining garlic mixture for serving.) Sprinkle the chicken with ¼ cup of the pecorino.

4. Roast until the peas are tender and the chicken is browned on top and cooked through, 25 to 30 minutes

5. Meanwhile, halve the lemon and squeeze the juice from hai of it into the rest of the garlic oil. Whisk in the remaining cup pecorino. Taste and add more lemon juice and salt, if needed i

make it zippy and tangy.

6. Serve the chicken and peas drizzled with the dressing and sprinkled with the scallion greens and more pecorin, foule.

Notes

The combination of lemon, garlic, and Worcestershire sauce gives this easy chicken dish a vaguely Caesar salad-like vibe but uses tender sugar snap peas for color and crunch in place of the usual romaine. Serve it with something-crusty bread, couscous, polenta-to catch all the garlicky, cheese-

laden juices.