Plus: An ode to an iconic 1980s book of meatless menus.

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Roast Chicken Thighs With Peas and Mint

Six deeply caramelized chicken thighs on a bed of brothy peas, leeks, and mint in a large teal serving platter.

This one-skillet recipe starts with a quick sear on the stovetop before using the rendered chicken fat to soften thick rounds of leeks and spring peas for a built-in side. Plate it with a handful of mint leaves for a bright and fresh finishing touch.

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A copy of Mollie Katzen's cookbook, Still Life with Menu, on a countertop.

This 1980s Book of Meatless Menus Proves Moosewood Wasn’t a One-Hit Wonder

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