Chicken Breast with Peas and Croutons

Preheating the skillet before adding the chicken jump-starts the browning process; the bones provide a buffer that protects the meat from drying out as the skin gets golden. Use the leftover schmaltz (chicken fat) to make any kind of side, from sautéed greens to warm salad dressing to the herby peas and croutons shown here. Frozen peas make this a year-round meal, but you can also use shelled fresh peas.

4 skin-on, bone-in chicken breasts (about 3 lb. total)

2½ tsp. kosher salt, divided, plus more

Freshly ground black pepper

1 large shallot, halved, thinly sliced

1 Tbsp. fresh lemon juice

4 tsp. (or more) extra-virgin olive oil

4 cups ¼"-½" pieces torn country-style or multigrain bread

2 Tbsp. unsalted butter

3 oil-packed anchovy fillets

2 cups fresh or frozen English peas

¼ cup torn tender herbs (such as basil, parsley, dill, and/or mint)

Lemon wedges (for serving)

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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