Roast chicken thighs with peas and mint

Ingredients

• 6 skin-on, bone-in chicken thighs (about 2½ lb. total)
• 1 Tbsp. ground coriander
• Kosher salt
• 2 Tbsp. extra-virgin olive oil
• 3 large leeks, white and pale green parts only, sliced ½" thick
• 4 garlic cloves, thinly sliced
• 5 2x1" strips lemon zest
• 2 bay leaves
• ⅓ cup dry white wine
• 1½ cups low-sodium chicken broth
• 1 cup fresh (or frozen, thawed) peas
• 1 cup mint leaves, torn if large