Ingredients
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4 (about 1 1/2 lbs total) bone-in, skin-on chicken thighs
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1 tsp dried thyme
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1 tbsp olive oil
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2 lbs kohlrabi
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3/4 cup frozen peas
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2 tbsp finely chopped fresh mint leaves
Steps
1
Preheat oven to 375°F. Pat the chicken dry and season with thyme, salt, and pepper.
2
In a 12-inch nonstick oven-safe skillet, heat the oil on medium-high. Add chicken to skillet in single layer, skin-side down. Cook 4 min., until browned, then flip and transfer to the oven. Bake 15–20 min., until thermometer inserted into thickest part reaches 165°F.
3
Meanwhile, trim and peel the kohlrabi. Chop into 1-inch chunks. In batches, add to a food processor and pulse until kohlrabi is chopped into small, rice-like bits.
4
Add kohlrabi to a large microwave-safe bowl with the peas and ¼ cup water. Cover with vented plastic and microwave 2–3 min. until fully cooked. Drain, if needed, and return to bowl. Stir in mint, and season with salt to taste. Serve with chicken.
Tips
To save time, substitute 1 pkg frozen kohlrabi rice.
