Easiest Way to Make Jamie Oliver Lemon butter rosemary and spinach chicken thighs

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lemon butter rosemary and spinach chicken thighs. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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

To begin with this particular recipe, we must first prepare a few components. You can have lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you can achieve 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. Take 3 garlic cloves minced
4. Prepare 1 cup heavy cream
5. Make ready 1 1/2 cup chicken stock
6. Prepare Tbsp minced fresh rosemary and 3 to 4 sprigs
7. Get 1 large lemon
8. Prepare White rice
9. Prepare Smoke paprika
10. Take Salt and pepper
11. Prepare 1/4 cup freshly grated Parmesan
12. Make ready 1 tsp crushed red pepper (optional)
13. Prepare 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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