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The ingredients needed to prepare Lemon butter rosemary and spinach chicken thighs:
- Use 2 cups loose packed rough chopped baby spinach
- Use 1.75-2 pounds (4) organic bone in chicken thighs
- Use 3 garlic cloves minced
- Prepare 1 cup heavy cream
- Use 1 1/2 cup chicken stock
- You need Tbsp minced fresh rosemary and 3 to 4 sprigs
- Take 1 large lemon
- Use White rice
- Take Smoke paprika
- Take Salt and pepper
- Get 1/4 cup freshly grated Parmesan
- Provide 1 tsp crushed red pepper (optional)
- Use 1 1/2 cups cherry tomatoes
Steps to make Lemon butter rosemary and spinach chicken thighs:
- 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.
- 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.
- Turn the heat off and add the spinach until wilted
- Add the chicken skin side up, rosemary sprigs and cherry tomatoes and add to the oven at 400 for about 30 minutes
- Serve over white rice
Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Sheet Pan Lemon Rosemary Chicken Thighs are a perfect quick meal! Plus, the lemon and rosemary flavor combo is out of this world! Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner! It comes together so quickly and insanely flavored with only few simple ingredients.
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