Chicken with Herbed Pea Puree and Spinach

Prep Time:
30 mins
Total Time:
35 mins

This pan-roasted chicken thigh dinner is a winning combo of warm, crispy skin, cool baby spinach, and a creamy pea puree (the puree also makes a great dip for vegetables). Keep an extra batch in the fridge for midday snacking.


  • 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

  • ¼ cup extra-virgin olive oil

  • ½ cup coarsely chopped cilantro

  • 5 ounces baby spinach (4 packed cups)

  • 4 bone-in, skin-on chicken thighs (1 ¼ pounds)


  1. 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.

  2. 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.

  3. 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.

    chicken with herbed pea puree and spinach
    Armando Rafael
Related Articles