Lemon butter rosemary and spinach chicken thighs
Lemon butter rosemary and spinach chicken thighs

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lemon butter rosemary and spinach chicken thighs. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Lemon butter rosemary and spinach chicken thighs is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Lemon butter rosemary and spinach chicken thighs is something which I have loved my whole life. They’re nice and they look wonderful.

It's the sauce that makes this dish, the chicken is baked in the oven in it's own juices smothered by the creamy lemon butter sauce. This Lemon Butter Chicken Thigh Recipe is quick, easy and bursting with flavor! Juicy chicken thighs cooked with butter, lemon, thyme and garlic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Lemon butter rosemary and spinach chicken thighs:
  1. Make ready 2 cups loose packed rough chopped baby spinach
  2. Prepare 1.75-2 pounds (4) organic bone in chicken thighs
  3. Make ready 3 garlic cloves minced
  4. Get 1 cup heavy cream
  5. Prepare 1 1/2 cup chicken stock
  6. Make ready Tbsp minced fresh rosemary and 3 to 4 sprigs
  7. Take 1 large lemon
  8. Get White rice
  9. Get Smoke paprika
  10. Take Salt and pepper
  11. Get 1/4 cup freshly grated Parmesan
  12. Get 1 tsp crushed red pepper (optional)
  13. Prepare 1 1/2 cups cherry tomatoes

In a large skillet over high heat, heat some oil and butter. Remove the chicken from the skillet and set aside. Season chicken thighs with paprika, salt and pepper, to taste. Add chicken, skin-side down, and sear both sides until golden brown.

Steps to make Lemon butter rosemary and spinach chicken thighs:
  1. Season chicken thighs and add to a room temp pan and bring to med high heat and sear to render fat and crisp the skin, flip and quickly sear the other side for about 5 minutes and remove, searing the thighs like this takes time but it’s worth it so be patient.
  2. Add 2 tbsp butter to the cast iron enamel and sauté garlic and minced rosemary for a few minutes or until soft and fragrant and then add the stock, cream, juice of 1 lemon, Parmesan, couple pinches of salt and bring to a boil and reduce for about 5 to 10 minutes, taste for seasoning.
  3. Turn the heat off and add the spinach until wilted
  4. Add the chicken skin side up, rosemary sprigs and cherry tomatoes and add to the oven at 400 for about 30 minutes
  5. Serve over white rice

Drain excess fat and set aside. Sprinkle both sides of chicken thighs with salt and pepper. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat. Arrange thighs, skin side down, on a broiler pan.

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