Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, lemon butter rosemary and spinach chicken thighs. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Lemon butter rosemary and spinach chicken thighs is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Lemon butter rosemary and spinach chicken thighs is something which I’ve loved my entire life.

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 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. Get 3 garlic cloves minced
4. Get 1 cup heavy cream
5. Get 1 1/2 cup chicken stock
6. Prepare Tbsp minced fresh rosemary and 3 to 4 sprigs
7. Take 1 large lemon
8. Make ready White rice
9. Get Smoke paprika
10. Make ready Salt and pepper
11. Make ready 1/4 cup freshly grated Parmesan
12. Take 1 tsp crushed red pepper (optional)
13. Make ready 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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