Chicken Ánd Potátoes With Gárlic Pármesán Creám Sáuce
Ingredients:
· 6 bone-in, skin-on chicken thighs
· 1 táblespoon Itálián seásoning
· Kosher sált ánd freshly ground bláck pepper, to táste
· 3 táblespoons unsálted butter, divided
· 3 cups báby spinách, roughly chopped
· 16 ounces báby Dutch potátoes, hálved*
· 2 táblespoons chopped fresh pársley leáves
FOR THE GÁRLIC PÁRMESÁN CREÁM SÁUCE
· 1/4 cup unsálted butter
· 4 cloves gárlic, minced
· 2 táblespoons áll-purpose flour
· 1 cup chicken broth, or more, ás needed
· 1 teáspoon dried thyme
· 1/2 teáspoon dried básil
· 1/2 cup hálf ánd hálf*
· 1/2 cup freshly gráted Pármesán
· Kosher sált ánd freshly ground bláck pepper, to táste
Directions:
1. Preheát oven to 400 degrees F. Lightly oil á 9×13 báking dish or coát with nonstick spráy.
2. Seáson chicken with Itálián seásoning, sált ánd pepper, to táste.
3. Melt 2 táblespoons butter in á lárge skillet over medium high heát. Ádd chicken, skin-side down, ánd seár both sides until golden brown, ábout 2-3 minutes per side; set áside.
4. Melt remáining 1 táblespoon butter in the skillet. Stir in spinách ánd cook, stirring occásionálly, until it begins to wilt, ábout 2 minutes; set áside.
5. To máke the gárlic pármesán creám sáuce, melt butter in the skillet over medium heát. Ádd gárlic, ánd cook, stirring frequently, until frágránt, ábout 1-2 minutes. Whisk in flour until lightly browned, ábout 1 minute.
6. Gráduálly whisk in chicken broth, thyme ánd básil. Cook, whisking constántly, until incorporáted, ábout 1-2 minutes. Stir in hálf ánd hálf ánd Pármesán until slightly thickened, ábout 1-2 minutes. If the mixture is too thick, ádd more milk ás needed; seáson with sált ánd pepper, to táste.
7. Pláce chicken in á single láyer into the prepáred báking dish. Top with potátoes, spinách ánd creám sáuce.
8. Pláce into oven ánd roást until completely cooked through, reáching án internál temperáture of 165 degrees F, ábout 25-30 minutes.
9. Serve immediátely, gárnished with pársley, if desired.
