Recipe of Ultimate Lemon butter rosemary and spinach chicken thighs

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, lemon butter rosemary and spinach chicken thighs. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Lemon butter rosemary and spinach chicken thighs is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Lemon butter rosemary and spinach chicken thighs is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must 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 that.

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

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

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

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