Description
These oven-roasted chicken thighs are perfect for dinner any day of the week, bathed in a creamy sauce made with sun-dried tomatoes and baby spinach!
Ingredients
- 8 whole Chicken Thighs
- 2 Tablespoons Olive Oil
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Coarse Black Pepper
- 3 sprigs Thyme
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 3-½ cups Heavy Cream
- ½ cups Parmesan Cheese, Grated
- ½ cups Sun Dried Tomatoes
- 5 ounces, weight Baby Spinach
- ½ whole Lemon
Preparation
Preheat oven to 400ºF.
In a large heavy duty skillet, place chicken thighs around the pan and one in the middle. Brush the top of the chicken thighs with olive oil and sprinkle with kosher salt and pepper. Remove the leaves of the thyme stem and sprinkle on top of the chicken. Place in the oven and roast for 30–40 minutes, until skin is golden brown.
Remove from oven and place on top of the stove. Turn burner on medium-high heat.
Using tongs, remove chicken thighs from skillet and set aside on plate; leave the fat drippings in pan. With the heat still on, add diced onion to the skillet and cook in the fat drippings for 5–7 minutes, until soft and translucent. Add garlic and cook for 2–3 minutes.
Whisk in heavy cream until cream and drippings combine as a sauce. Add cheese and whisk until completely melted. Add sun-dried tomatoes and baby spinach and stir until spinach is wilted and cooked in the sauce. Return the chicken thighs back to the pan with sauce, squeeze the lemon juice over the thighs, and turn the heat down to a simmer heat. Cook in the sauce for 10 minutes before serving.
