Directions :

1. Place a rack in center of oven; preheat to 400°. Into a large ovenproof skillet, pour oil. Season chicken on both sides with 2 teaspoons salt and 1/2 teaspoon pepper and arrange in pan skin side down. Cook over medium heat, undisturbed, until chicken skin is deeply golden brown, 10 to 14 minutes. Turn skin side up and continue to cook until just browned on the bottom, about 1 minute more (chicken will not be fully cooked through). Transfer to a plate.
2. In same skillet over medium-high heat, season radishes with remaining 1 teaspoon salt and stir to coat in schmaltz. Spread in a single layer, cut side down, and cook, undisturbed, until golden brown on the bottom, about 5 minutes.
3. Add shallots and toss with radishes. Cook, stirring, until fragrant, about 30 seconds. Add asparagus and gently toss to combine. Push vegetables to edges of pan and nestle chicken in the center, skin side up.
4. Transfer skillet to oven and roast until radishes are tender and chicken is nearly cooked through, 8 to 10 minutes.
5. Add peas to skillet, scattering around chicken. Continue to roast until peas are warmed and chicken is fully cooked through, about 5 minutes more.
6. Arrange chicken and vegetables on a platter. Sprinkle with goat cheese, basil, and mint. Serve with lemon wedges alongside.