One of our family favourites, quick and easy recipe featuring crispy skin lemon chicken with creamy spinach. Sometimes I make the chicken on its own with spinach this time my toddler requested baby potatoes. You can add any veggies you like to make the recipe your own. Its an easy one skillet recipe, perfect for a quick dinner.
The combination of crispy skin, moist succulent chicken, creamy spinach and potatoes is just divine. It is enjoyed equally by both adults and kids alike. Any leftover chicken can be used to make delicious sandwiches or pasta. However at our house there are hardly any leftovers.
1 Whole Chicken Skin On Cut in 10 Pieces
1 Tbsp Paprika
Salt and Pepper to Taste
4 Tbsp Butter
2 Tbsp Minced Garlic
1 cup Chicken Broth
1/2 cup Heavy Cream
1 tsp Thyme
1/4 cup Parmesan Cheese
Juice of 1 Lemon
5 Ounce Baby Spinach (Approx. 2 cups)
12-15 Baby Potatoes (Optional)
Preheat Oven to 400F.
Wash and dry whole Chicken. Marinate with Paprika, salt and pepper.
Over high heat melt 2 tbsp butter in the skillet. Add chicken skin down. Fry till skin is crispy and both sides are golden brown. It takes approximately 3-4 minutes per side. Once Chicken is golden and skin is crispy, remove chicken from skillet and keep on the side.
Melt remaining 2 tbsp butter in the skillet and golden minced garlic. Add cream, broth,thyme, lemon juice and parmesan.
Once the mixture comes to a boil, bring it down to a simmer and add spinach. Cook until spinach has wilted and sauce has slightly thickened.
Add chicken crispy side up along with any veggies such as baby potatoes (optional). Bake for 30 minutes.
Serve Immediately. Happy Cooking!