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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon butter rosemary and spinach chicken thighs. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lemon butter rosemary and spinach chicken thighs is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Lemon butter rosemary and spinach chicken thighs is something that I have loved my whole life.

These low-carb, keto-friendly chicken thighs are basted with a tangy and rich butter sauce. I have also add a little fresh chopped baby spinach to the creamy sauce. Maple Glazed Oven-Bake Chicken Thighs with VeggiesEvolving Table.

To begin with this 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 cook it.

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

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

Especially for me because they are so easy to prepare. The chicken thighs are coated with a lemon buttered and herbs spread, topped with paprika and garlic seasoning. This butter chicken recipe is so so simple. Oven Roasted Chicken with Lemon Rosemary Garlic Butter. Succulent crispy skin chicken with lemon butter cream sauce.

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 reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!