Chicken and Potatoes with Garlic Parmesan Cream Sauce

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:

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9×13-inch baking dish or coat with nonstick spray.
2. Season the chicken thighs with Italian seasoning, salt, and pepper to taste.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.