Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 4 cloves garlic, smashed
  • 5.3 oz Boursin Garlic & Fine Herbs cheese
  • 1 pint cherry tomatoes
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure crispy skin.
  2. Rub the chicken with olive oil, salt, and pepper. Arrange them in a 9x13 inch baking dish around the edges, leaving a gap in the center. Note: This gap is where your sauce forms.
  3. Scatter the smashed garlic cloves in the gaps between the chicken.
  4. Place the puck of Boursin cheese directly into the center of the dish.
  5. Surround the cheese with the cherry tomatoes.
  6. Bake for 25–30 minutes until the chicken skin is mahogany colored and tomatoes have burst.
  7. Confirm the thickest part of the chicken has reached 165°F (74°C) using a meat thermometer.
  8. Remove from oven and stir in the fresh baby spinach until wilted from residual heat.
  9. Swirl the melted Boursin and tomato juices together until the sauce is velvety, then stir in the lemon juice.