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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. I love using bone-in, skin-on chicken thighs but any chicken pieces will work well here.

Alright, don’t linger, let’s approach this lemon butter rosemary and spinach chicken thighs menu with 13 components which are undoubtedly easy to have, and we have to process them at the very least through 5 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients - Lemon butter rosemary and spinach chicken thighs:

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

Oven Roasted Chicken with Lemon Rosemary Garlic Butter. Flavorful Oven Roasted Rosemary Chicken Thighs in Wine Sauce will create a mouth watering aroma around your kitchen. Remove chicken from pan and set aside. Chicken will be golden brown but not cooked through.

Lemon butter rosemary and spinach chicken thighs steps:

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

MUSHROOMS and GARLIC: Add butter and sliced mushrooms to the pan and. Succulent crispy skin chicken with lemon butter cream sauce. It's the sauce that makes this dish, the chicken is baked in the oven in it's own juices smothered by the creamy lemon butter sauce. The smoky paprika permeates into the sauce and through the chicken meat. 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.

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