Preheat oven to 170c fan-forced.
Melt butter in saucepan on medium.
Add garlic and sauté for 1-2 mins.
Add stock, lemon and Parmesan. Stir.
Add cream and spinach and simmer for 5 mins.
Place chicken into an oven sage pan and coat in paprika and salt on both sides.
Roll thighs back up and pour over sauce.
Bake for 50 mins until golden.
