Creamy Lemon Butter Chicken with Thyme. The chicken, sauce and potatoes all cooked in one pot, meaning less dishes and dinner on the table even easier!
Lemon Butter Chicken
I have been wanting to post this recipe ever since I first tried Damn Delicious’ Lemon Butter Chicken. It tastes amazing and her photos are just as amazing. Her photos look like they were styled with a lot of love and time, mine kind of look like a Mum, with two young kids, trying to multitask and get dinner on the table on time…. ha ha Hopefully they still show how delicious this dish is and well worth a go for yourself!
You can really use any potato you like in this recipe. The potatoes can take longer to cook than the chicken, so you just need to either par cook them first, cut them into really small pieces or put them in the oven to cook before adding the chicken. I prefer to parboil mine for 7 minutes then add everything to the dish at the same time. Some Australian potato varieties that work well for a dish like this are;
- King Edward
- Sebago
- Nadine
- Kestrel
I also added spinach at the end, which just kind of wilts with the heat of the sauce. I used some greens I had growing in the veggie garden, possibly a type of Silverbeet I think. You could use whatever you have on hand too, baby spinach leaves, kale or even throw in frozen peas if your kids love these. Anything that doesn’t need a lot of cooking.
Lemon Butter Chicken
- Yield: 6-8 1x
Ingredients
- 8 chicken thighs, bone in and skin on
- salt & pepper
- 3 tablespoons butter
- splash of extra virgin olive oil
- 3 cloves garlic, finely diced
- 1 cup chicken broth/stock
- 1 lemon, juiced
- 1/2 cup cream
- 6 fresh thyme sprigs
- 10 small potatoes, cut in half
- 2 cups spinach leaves, roughly sliced
Instructions
Pre heat oven to 200°C.
Par boil potatoes in boiling water for 5 minutes, drain and leave in colander.
Season the chicken well with salt and pepper.
In a large, oven proof fry pan, add 2 tablespoons of butter and a splash of olive oil over high heat. Cook the chicken thighs for 2 minutes on each side, set aside and drain excess fat from pan. (save this and use as an oil replacement for future cooking)
Melt remaining tablespoon of butter in frypan, add the garlic and cook 1-2 minutes, stirring continuously. Pour in the chicken broth/stock, lemon juice and cream. Add the thyme, then spread out the potatoes and on top and amongst these add the chicken, skin side up.
Place in the oven with no lid and cook for 30 minutes or until chicken is cooked through.
Stir through spinach and serve.
Notes
The spinach will wilt with the heat of the sauce, but if you prefer, you could add it along with the potatoes and have it cook in the sauce.
Saving the excess chicken cooking fat is a great way to get good animal fats into your diet. Just use this instead of oil when frying. I keep mine in a small dish in the fridge. No waste!
Scanpan 28cm pan
Chicken from Macro Organics
Sigma AF 50mm F1.4 lens
Adobe Photoshop
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WordPress Foodie Pro theme
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This recipe was originally published August, 2018.
