Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, lemon butter rosemary and spinach chicken thighs. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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. I love using bone-in, skin-on chicken thighs but any chicken pieces will work well here.
Lemon butter rosemary and spinach chicken thighs is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Lemon butter rosemary and spinach chicken thighs is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Get 2 cups loose packed rough chopped baby spinach
- Take 1.75-2 pounds (4) organic bone in chicken thighs
- Take 3 garlic cloves minced
- Get 1 cup heavy cream
- Get 1 1/2 cup chicken stock
- Get Tbsp minced fresh rosemary and 3 to 4 sprigs
- Get 1 large lemon
- Take White rice
- Make ready Smoke paprika
- Get Salt and pepper
- Take 1/4 cup freshly grated Parmesan
- Make ready 1 tsp crushed red pepper (optional)
- Take 1 1/2 cups cherry tomatoes
Oven Roasted Chicken with Lemon Rosemary Garlic Butter. Flavorful Oven Roasted Rosemary Chicken Thighs in Wine Sauce will create a mouth watering aroma around your kitchen. Remove chicken from pan and set aside. Chicken will be golden brown but not cooked through.
Instructions to make Lemon butter rosemary and spinach chicken thighs:
- 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.
- 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.
- Turn the heat off and add the spinach until wilted
- Add the chicken skin side up, rosemary sprigs and cherry tomatoes and add to the oven at 400 for about 30 minutes
- Serve over white rice
MUSHROOMS and GARLIC: Add butter and sliced mushrooms to the pan and. Succulent crispy skin chicken with lemon butter cream sauce. 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. The smoky paprika permeates into the sauce and through the chicken meat. In a small bowl, whisk together chicken broth, garlic, rosemary and Italian seasoning; pour mixture over chicken and place lemon wedges on top and throughout dish.
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