Recipe of Speedy Lemon butter rosemary and spinach chicken thighs

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon butter rosemary and spinach chicken thighs. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Succulent crispy skin chicken with lemon butter cream sauce. Baked with baby spinach, this dish would go well with a side of simply boiled pasta to absorb this delicious sauce. Juicy rosemary lemon chicken thighs is the kind of recipe that's perfect to make for a quick weeknight dinner. Serve with simple sides for a delicious meal.

Lemon butter rosemary and spinach chicken thighs is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Lemon butter rosemary and spinach chicken thighs is something that I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Lemon butter rosemary and spinach chicken thighs:

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

Rice and steamed fresh broccoli are equally economical sides that are great with the tender dark meat chicken. In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper.

Instructions 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

Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs. Tuck some in between each thigh.

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