Chicken with Herbed Pea Puree and Spinach
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)
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