spicy potatoes and peas with chicken... 45 minutes

the goods:

1 and 1/4 teaspoons ground cumin

1 and 1/4 teaspoons ground coriander

1/4 teaspoon cayenne pepper

1 and 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces

1 bag (10 ounces) frozen peas

2 teaspoons extra-virgin olive oil

4 boneless, skin-on chicken thighs

1 tablespoon fresh lemon juice

2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving

Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.

Meanwhile, in a medium pot, bring potatoes to boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.

Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 and 1/2 teaspoons spice mix, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper.

To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.