Recipe: Delicious Lemon butter rosemary and spinach chicken thighs

Lemon butter rosemary and spinach chicken thighs. 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.

In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. You can have Lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lemon butter rosemary and spinach chicken thighs

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

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. Spoon the sauce over the chicken. Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet.

Lemon butter rosemary and spinach chicken thighs step by step

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.

Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs. Remove chicken from baking sheet and place on several. Rosemary Chicken with Lemon Butter Sauce by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde. Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner!