Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 16 ounces baby Dutch potatoes, halved
- 2 tablespoons chopped fresh parsley leaves
For the Garlic Parmesan Cream Sauce:
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup half and half
- 1/2 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Preparation:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9×13-inch baking dish or coat with nonstick spray.
- Season the chicken thighs with Italian seasoning, salt, and pepper to taste.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken thighs, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the skillet and set aside.
- Melt the remaining 1 tablespoon of butter in the skillet. Add the chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Remove the spinach from the skillet and set aside.
- To make the garlic Parmesan cream sauce, melt the butter in the skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in the flour until lightly browned, about 1 minute.
- Gradually whisk in the chicken broth, dried thyme, and dried basil. Cook, whisking constantly, until the mixture is well incorporated, about 1-2 minutes. Stir in the half and half and freshly grated Parmesan until slightly thickened, about 1-2 minutes. If the sauce is too thick, add more chicken broth or milk as needed. Season with salt and pepper to taste.
- Place the seared chicken thighs in a single layer in the prepared baking dish. Arrange the halved baby potatoes and wilted spinach around the chicken. Pour the garlic Parmesan cream sauce over the chicken and potatoes.
- Place the baking dish in the preheated oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F (74 degrees C), about 25-30 minutes.
- Serve immediately, garnished with chopped fresh parsley, if desired.
Notes:
- You can cut the potatoes into thirds or fourths to ensure quicker cooking time.
- Half and half is equal parts of whole milk and cream. If you don’t have half and half, you can make a substitute using whole milk and heavy cream.