CHICKEN WITH HERBED PEA PUREE AND SPINACH

Chicken with Herbed Pea Puree and Spinach image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

1 package (10 ounces) frozen peas
Kosher salt and freshly ground pepper
1 teaspoon finely grated lemon zest and 4 teaspoons fresh juice, plus wedges for serving
3 tablespoons freshly grated Pecorino Romano
1/4 cup extra-virgin olive oil
1/2 cup coarsely chopped cilantro
5 ounces baby spinach (4 packed cups)
4 bone-in, skin-on chicken thighs (1 1/4 pounds)

Steps:

Preheat oven to 450 degrees. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro and 1 packed cup spinach; puree.
Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.
Meanwhile, toss remaining 3 cups spinach with remaining 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve chicken with puree, spinach, and lemon wedges.