Recipe: Appetizing Lemon butter rosemary and spinach chicken thighs

Lemon butter rosemary and spinach chicken thighs. 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.

Lemon butter rosemary and spinach chicken thighs Chicken thighs really are the perfect weeknight protein. Who can say no to crispy skin and juicy meat? Flavor them with aromatic rosemary and. You can cook Lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lemon butter rosemary and spinach chicken thighs

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

Lemon Garlic Butter Herb Chicken With AsparagusThe Recipe Critic. Flavorful Oven Roasted Rosemary Chicken Thighs in Wine Sauce will create a mouth watering aroma around your kitchen. Finally, chicken thighs are returned to the pan with sauce and mushrooms. For the final touch, whole rosemary sprigs are placed on top of the chicken (these sprigs will need to be.

Lemon butter rosemary and spinach chicken thighs instructions

  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.

Oven Roasted Chicken with Lemon Rosemary Garlic Butter. Delicious chicken thighs & crispy asparagus tossed in a bright lemon butter sauce. The chicken thighs and asparagus are brushed with a flavorful buttery lemon sauce, and everything is cooked at the same time, on the same sheet. 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.

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