Garlicky Chicken with Sugar Snap Peas, Pecorino and Lemon

Serve this flavor-packed dish with crusty bread or over polenta to soak up all the delicious juices

1 1⁄2 lbs. boneless, skinless chicken thighs

Kosher salt

Freshly ground black pepper

1 lemon

4 cloves garlic, 2 finely grated, 2 thinly sliced

1 tsp. Worcestershire sauce

3 Tbs. extra-virgin olive oil + additional for drizzling

12 oz. sugar snap peas, trimmed

2 scallions, white and green parts separated, sliced

3 fresh thyme sprigs

1⁄2 cup grated pecorino Romano

Heat oven to 475°F. Season chicken all over with salt and pepper; reserve. Grate lemon zest into small bowl, reserving remainder of lemon. Whisk in grated garlic, Worcestershire sauce, pinch salt and pepper. Whisk in 3 Tbs. oil.

In shallow 2-qt. casserole or gratin dish, or 11"×7" baking dish, toss together snap peas, scallion whites, thyme, sliced garlic and pinch salt. Drizzle lightly with additional oil. Nestle chicken into snap peas. Spoon about half of garlic-oil mixture over chicken (stirring mixture to make sure to get some of solids in bottom of bowl). Sprinkle chicken with 1⁄4 cup cheese. Roast until snap peas are tender and chicken is browned and no longer pink in centers, 25–30 min.

Meanwhile, halve lemon; remove and discard seeds. Squeeze juice from half of lemon into remaining garlic-oil. Whisk in remaining 1⁄4 cup cheese. Taste and add more lemon juice and salt, if needed. Serve chicken and snap peas drizzled with remaining garlic-oil and sprinkled with scallion greens. If desired, sprinkle with more cheese.

Servings: 4. Active time: 20 min. Total time: 50 min. Calories: 350 Protein: 42g Fat: 15g (5g sat.) Chol.: 150mg Carbs.: 10g Sodium: 840mg Fiber: 3g Sugar: 4g