Lemon Butter Chicken - S

• 16 chicken thighs
• 4 cups spinach
• 6 garlic cloves, minced
• 2 lemons, juiced
• 2 teaspoons thyme
• 2 cups chicken broth
• 1 pinch salt and pepper
• 2 tablespoons paprika
• 6 tablespoons butter
• 1 cup heavy whipping cream
• 12 cup pecorino romano cheese

1. Preheat oven to 400F.
2. Season thighs with paprika, salt, pepper.
3. Melt 4 T butter in a large oven-proof skillet.
4. Add chicken, skin-side down; sear 2-3 minutes per side.
5. Drain fat and set aside.
6. Melt remaining 2 T butter in skillet.
7. Add garlic and cook until fragrant, 1-2 minutes.
8. Stir in broth, cream, pecorino romano, lemon juice and thyme.
9. Bring to a boil.
10. Reduce heat, stir in spinach and simmer until spinach has wilted and sauce has thickened, about 3-5 minute.
11. Return chicken to the skillet.
12. Place skillet in the oven and roast 25-30 minutes, until done.

chicken, spinach, garlic, lemons, thyme, chicken broth, salt, paprika, butter, heavy whipping cream, pecorino romano cheese

Taken from www.food.com/recipe/lemon-butter-chicken-s-523405 (may not work)