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

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a unique dish, lemon butter rosemary and spinach chicken thighs. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Lemon butter rosemary and spinach chicken thighs is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Lemon butter rosemary and spinach chicken thighs is something which I’ve loved my whole life. They are nice and they look fantastic.

Add the chicken broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well. Place the skillet into the preheated Using tongs, remove the chicken from the skillet and place on a plate loosely covering it with a tin foil tent. Maple Glazed Oven-Bake Chicken Thighs with VeggiesEvolving Table.

To get started with this recipe, we must 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 can achieve it.

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

Rice and steamed fresh broccoli are equally economical sides that are great with the tender dark meat chicken. 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. Remove chicken from baking sheet and place on several.

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

Oven Baked Rosemary Chicken Thighs recipe in a nutshell. This recipe for Rosemary Lemon Chicken Thighs was one of the last we created using our fresh rosemary We've had rosemary, basil, parsley, and even attempted to grow spinach! However, we live in an apartment To add even more flavor and texture, we finish off the thighs with some butter! Oven Roasted Chicken with Lemon Rosemary Garlic Butter. Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner!

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