Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Another green sauce! The last one, for now… 🙂

This is a wonderful, quick and healthy dish. As a sauce fan, I loved the idea of serving the roasted chicken over a colorful and tasty vegetable purée.

This recipe was adapted from Martha Stewart Living. I used boneless, skinless chicken thighs instead of bone-in, and reduced the oven temperature to accommodate roasting potatoes and asparagus simultaneously. I also incorporated pan drippings into the vegetable puree. Great.

Yield: Serves 4 to 6

  • 1 package (10 ounces) frozen peas
  • coarse salt and freshly ground pepper
  • 1 teaspoon finely grated lemon zest, divided, and 1 T fresh lemon juice, plus wedges for serving, optional
  • 3 T freshly grated Pecorino Romano, divided
  • 3 T  extra-virgin olive oil, divided
  • 1/2 cup coarsely chopped cilantro
  • 1 cup (packed) baby spinach
  • 10 boneless, skinless chicken thighs
  1. Preheat oven to 425 degrees, on convection roast.

  2. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor.

  3. 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.

  4. Pat chicken dry; season with salt and pepper.

  5. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest.

  6. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook until browned, about 4 to 5 minutes. Spoon off fat and incorporate into puree, to taste. Discard excess fat left in the pan.

  7. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.

  8. Serve chicken over puree, with lemon wedges, if desired.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

19 responses to “Roasted Chicken Thighs over Herbed Pea & Spinach Puree

  1. This recipe looks great. I’m always looking for chicken thigh recipes because they are so cheap and taste good.

  2. What a gorgeous elegant meal, yet easy!

  3. What a wonderful dish Josette. So glad you gave us one more green sauce!

  4. jessicanadelson

    So you do roast chicken! I want you to throw a whole chicken in the oven someday……..maybe next fall…..

  5. Love that puree! Fabulous colour 🙂

  6. Beautiful… I love your purée!

  7. What a beautiful and delicious looking dinner plate. Looks like something on Master Chef – great job Josette!

  8. Pingback: Chicken over Pea & Herb Puree – Way of The Fork

  9. Bookmarked the post and keep those in my brain. Just wanna give you a big thanks for sharing such an awesome recipe

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