This pan-roasted chicken-thigh dish is a winning combo of warm, crispy skin with creamy pea puree. The fresh spinach add that extra freshness to the dish!
Total Time
40min
4.8
6 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
4 1/2
cups
Frozen Green Peas
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Lemon
, zested, juiced
•
3
Tbsp
Parmesan Cheese
, freshly grated
•
4
Tbsp
Extra-Virgin Olive Oil
•
1/2
cup
Fresh Cilantro
, chopped
•
6 2/3
cups
Fresh Baby Spinach
•
4
Large
Boneless, Skin-On Chicken Thighs
•
to taste
Pepitas
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Cook Frozen Green Peas (4 1/2 cups) in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor.
3.
Add 1/4 tsp of zested Lemon (1) and 2 tablespoon of lemon juice, Parmesan Cheese (1 Tbsp), 2 tablespoon of Extra-Virgin Olive Oil (4 Tbsp).
4.
Season with Salt (to taste) and Ground Black Pepper (to taste) and process until the texture is similar to hummus. Add Fresh Cilantro (1/2 cup), puree.
5.
Pat Boneless, Skin-On Chicken Thighs (4) dry. Season with salt and pepper.
6.
Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes.
7.
Spoon off fat and discard. Flip chicken and cook 2 more minutes.
8.
Transfer chicken to a baking dish, skin up. Sprinkle with Parmesan Cheese (2 Tbsp) and remaining lemon zest.
9.
Transfer to oven; roast until cooked through, about 15 minutes.
10.
Meanwhile, mix spinach with remaining tablespoon of lemon juice and 1 tablespoon of olive oil; season with salt and pepper.
11.
Serve chicken with pea puree, Fresh Baby Spinach (6 2/3 cups), and lemon wedges. And you can sprinkle some Pepitas (to taste) as well if you fancy!
Nutrition Per Serving
CALORIES
244
FAT
15.4 g
PROTEIN
9.3 g
CARBS
19.0 g
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