Crispy chicken thighs with melty leeks and peas

This is the kind of chicken dish you make when all the pretty greens finally show up at the market and you want something light but still deeply satisfying. You want to cook the chicken thighs slowly over medium heat so the skin has time to really crisp and allow the fat to render out into the pan. That delicious fat becomes the base for everything that follows, softening the leeks and coating the peas with plenty of flavor. It all happens in one skillet, which means the vegetables pick up the savory bits left behind by the chicken. Peas feel especially right here -- but other spring vegetables like snap peas or snow peas would work just as well. Finish with a squeeze of lemon and you've got a bright, simple dish that tastes unmistakably like spring.