One-Pan Crispy Chicken with Turmeric-Lemon Cabbage and Peas

Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to render and crisp. For an easy, one-pan weeknight dinner, the chicken goes on top of a pile of silky cabbage to finish in the oven. Thawing frozen peas under cold water and adding them just for the last five minutes of cooking keeps them tender, sweet, and bright green.

1 tsp. cumin seeds, coarsely crushed

1 tsp. garlic powder

1 tsp. ground coriander

½ tsp. ground turmeric

2 tsp. kosher salt, divided, plus more

2½ lb. skin-on, bone-in chicken thighs (5 to 6)

2 tsp. extra-virgin olive oil (optional)

1 onion, thinly sliced

2 garlic cloves, thinly sliced

1 small head or ½ large head green cabbage (about 1½ lb.), thinly sliced

1 lemon, sliced, seeds removed

⅓ cup fresh or frozen, thawed peas

Cilantro leaves with tender stems (for serving)

Directions at epicurious.com

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