My Little ROCK – Reliable Organised Cooking Kitchen
– Lemon, Butter and Smoked Paprika Crispy Skin Chicken –
This lemon, butter and smoked paprika crispy skin chicken is deliciously moist and tender. It’s got a beautiful lemony butter sauce that cooks by itself under the chicken that’s laced with baby spinach. You may want to consult your cardiologist before spoon too much of this sauce on your plate however the good news is that you can pluck the chicken out of the tray and leave it in the pan if you want to. The chicken still tastes amazing without the sauce. I found this recipe on the Damn Delicious website and have only made minor changes, so thanks Dam Delicious for such a yummy dish.
4 people – This depends on the number of chicken thighs you use **See Note Below**
40 minutes – Depending on the size of the chicken thighs ** See Note Below**
Time to Table:
1 hour – Depending on the size of the chicken thighs ** See Note Below**
Number of Ingredients:
Large baking pan – I use a cast aluminium baking pan with a non-stick surface so I don’t need to use a separate frying pan
7 chicken thighs (1.2kg)
1 tablespoon smoked praprika
3 tablespoons unsalted butter
3 teaspoons chopped garlic
1 cup chicken stock
1/2 cup cream
1/4 cup grated fresh parmesan cheese (10g)
Juice of 1 large lemon
1 teaspoon dried thyme
120g baby spinach
Salt and pepper
NOTE: I used 7 chicken thighs (1.2kg) for this recipe which will serve 3 – 4 people in my house. You can use larger chicken thighs but remember it’ll take longer to cook.
- Preheat the oven to 220C / 400F.
- Grab out all your ingredients.
- Squeeze the juice out of one large lemon.
1. Put your chicken in a bowl and cover with the smoked praprika. Season with salt and pepper.
2. Melt 2/3 of the butter in the baking pan over a medium heat.
3. Chuck in the chicken skin side down and cook for a couple of minutes.
4. Turn the chicken and cook for another couple of minutes. Remove the chicken from the pan and set aside.
5. Add the remaining butter and garlic to the pan.
6. Cook for 1 minute or until you can smell the goodness of the garlic.
7. Add in your chicken stock, cream, parmesan cheese, lemon juice and thyme.
8. Mix well and bring to the boil.
9. Add in your spinach.
10. Stir the spinach around the pan for 3 – 5 minutes until it wilts and the sauce has thickened slightly.
11. Add the chicken back into the pan and then transfer to the oven to cook for 25 – 30 minutes or until cooked.
12. Once the chicken is cooked remove it from the pan and spoon some of the sauce alongside
Hints and Tips:
- Serve this dish with some boiled baby potatoes and some crispy green beans or a simple green salad.
- You can cook this dish in a large oven safe frying pan too.
- Trust me you only need a small dollop of the sauce from the bottom of the pan, a small teaspoon packs a punch in the flavour department. It may not look like much but a little bit goes a long way.