Chicken baked garlic parmesan potatoes
6 bone-in chicken thighs
1 pound Dutch potatoes, halved or quartered
3-4 cups chopped baby spinach
4 tbsp. unsalted butter, divided
1 tablespoon Italian seasoning kosher salt and freshly ground pepper, to taste
Parsley (optional) +sauce:
°1 cup low sodium chicken broth °Half a cup and a half °1/2 cup grated parmesan cheese
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
4 minced garlic cloves
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano +to prepare Preheat oven to 400°F and lightly grease a 9″ x 13″ baking dish with butter or nonstick spray.
Melt 2 tablespoons butter in a large skillet over medium-high heat and sauté spinach until wilted.
Remove from fire.
Prepare the sauce:
Reduce the heat to medium and add the butter to the pan. Add the minced garlic and cook for 1-2 minutes, stirring frequently so it doesn’t burn.
Whisk in flour and cook for 1 minute, or until roux is thick and golden, then slowly whisk in chicken broth until combined.
Add the parmesan, half and half and cook for another 3-5 minutes, or until the mixture thickens, then add the thyme, basil and oregano. Season with salt and pepper.
Season the chicken thighs with salt, pepper and Italian seasoning and place them in a baking dish.
Place chicken thighs side by side in greased baking dish, then top with sautéed spinach and halved potatoes.
Drizzle with cream sauce, then place in the oven and cook for 20 to 25 minutes, or until the chicken is cooked through.
Grill for the last 5 minutes, or until the skin is crispy, if not already browned.
Remove from the oven and serve hot. Enjoy your food