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
Preheat oven to 425 degrees, on convection roast.
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; cook until browned, about 4 to 5 minutes. Spoon off fat and incorporate into puree, to taste. Discard excess fat left in the pan.
Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.
Serve chicken over puree, with lemon wedges, if desired.
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