creamy lemon chicken

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 6 bone in, skin on chicken
• Kosher salt & coarse ground black pepper
• 1 tablespoon garlic paste, or 2 large cloves minced
• ½ cup chicken broth
• 1 cup coconut cream
• ¼ cup fresh lemon juice
• ½ cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves plus more for garnish
• 2 giant handfuls baby spinach, prob 5-6 ounces
• 14 ounces canned cherry tomatoes, like these
• Pre-heat oven to 400
• Melt 2 tablespoons of the butter with the oil in a large, oven-proof pan over medium high heat
• Season chicken with salt & pepper, and cook skin-side down until the skin is golden brown, flip over and cook 2-3 more minutes then remove
• Put in remaining butter and garlic, and when fragrant add the broth, coconut cream,lemon juice, parm and thyme
• Bring to a boil, turn down and let simmer - you want it to start to thicken here, so give it about 5 minutes
• Add the spinach, stirring in and as it starts to wilt put in the tomatoes and the chicken
• Put in the oven until the chicken hits about 160-165
• Remove and serve