Wednesday, February 4, 2015

Lemon Butter Chicken

  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon paprika.
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup coconut cream
  • 1 lemon
  • 1 teaspoon tomato paste
  • 2 cups baby spinach, chopped
  • salt and freshly ground black pepper, to taste


Preheat oven to 400 degrees F. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side up. Sprinkle paprika, tomato paste, minced garlic, salt and pepper, to taste. Add coconut milk and chicken broth.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 35-40 minutes. Enjoy!

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