Ingredients Meat & Poultry Chicken Chicken Thighs Chicken with Herbed Pea Puree and Spinach Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 23, 2020 Rate PRINT Share Prep Time: 30 mins Total Time: 35 mins Servings: 4 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. Ingredients 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) Directions 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. Armando Rafael Originally appeared: Martha Stewart Living, April 2017 Rate It PRINT