Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lemon butter rosemary and spinach chicken thighs. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Lemon Butter Chicken - Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the I'll make the Lemony butter chicken thighs tonight, and will substitute cauliflower for the spinach. 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 popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Lemon butter rosemary and spinach chicken thighs is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lemon butter rosemary and spinach chicken thighs:
- Make ready 2 cups loose packed rough chopped baby spinach
- Make ready 1.75-2 pounds (4) organic bone in chicken thighs
- Prepare 3 garlic cloves minced
- Get 1 cup heavy cream
- Take 1 1/2 cup chicken stock
- Prepare Tbsp minced fresh rosemary and 3 to 4 sprigs
- Make ready 1 large lemon
- Make ready White rice
- Prepare Smoke paprika
- Make ready Salt and pepper
- Prepare 1/4 cup freshly grated Parmesan
- Prepare 1 tsp crushed red pepper (optional)
- Get 1 1/2 cups cherry tomatoes
The smoky paprika permeates into the sauce and through the chicken meat. Baked with baby spinach, this dish would go well with a side of simply boiled pasta to absorb this delicious sauce. 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.
Steps 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
Remove chicken from baking sheet and place on several. Rice and steamed fresh broccoli are equally economical sides that are great with the tender dark meat chicken. Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner! It comes together so quickly and insanely flavored with only few simple ingredients. If you try this Lemon Rosemary Chicken, please let me know in the comments below.
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