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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, lemon butter rosemary and spinach chicken thighs. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lemon butter rosemary and spinach chicken thighs is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Lemon butter rosemary and spinach chicken thighs is something that I have loved my whole life. They are nice and they look wonderful.

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

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. 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.

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

Sheet Pan Lemon Rosemary Chicken Thighs are a perfect quick meal! Plus, the lemon and rosemary flavor combo is out of this world! Oven Baked Rosemary Chicken Thighs recipe in a nutshell. A little butter, chicken stock, white wine, lemon and rosemary combine to make the best oven baked chicken thighs you are ever going to eat! Place the chicken thighs in the skillet and fry until golden brown and crispy, turning occasionally to cook both sides.

So that is going to wrap it up for this exceptional food lemon butter rosemary and spinach chicken thighs recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!