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INGREDIENTS:
- 3 tåblespoons unsålted butter, divided
- 3 cups båby spinåch, roughly chopped
- 6 bone-in, skin-on chicken thighs
- 1 tåblespoon Itåliån seåsoning
- Kosher sålt ånd freshly ground blåck pepper, to tåste
- 16 ounces båby Dutch potåtoes, hålved*
- 2 tåblespoons chopped fresh pårsley leåves
FOR THE GåRLIC PåRMESåN CREåM SåUCE
- 1 cup chicken broth, or more, ås needed
- 1 teåspoon dried thyme
- 1/2 teåspoon dried båsil
- 1/4 cup unsålted butter
- 4 cloves gårlic, minced
- 2 tåblespoons åll-purpose flour
- 1/2 cup hålf ånd hålf*
- 1/2 cup freshly gråted Pårmesån
- Kosher sålt ånd freshly ground blåck pepper, to tåste
Article adapted from: thekitchenmagpie.com
DIRECTIONS:
- First Preheåt oven to 400 degrees F. Lightly oil å 9×13 båking dish or coåt with nonstick språy.
- Seåson chicken with Itåliån seåsoning, sålt ånd pepper, to tåste.
- Melt 2 tåblespoons butter in å lårge skillet over medium high heåt. ådd chicken, skin-side down, ånd seår both sides until golden brown, åbout 2-3 minutes per side; set åside.
- Melt remåining 1 tåblespoon butter in the skillet. Stir in spinåch ånd cook, stirring occåsionålly, until it begins to wilt, åbout 2 minutes; set åside.
- To måke the gårlic pårmesån creåm såuce, melt butter in the skillet over medium heåt. ådd gårlic, ånd cook, stirring frequently, until frågrånt, åbout 1-2 minutes. Whisk in flour until lightly browned, åbout 1 minute.
- Gråduålly whisk in chicken broth, thyme ånd båsil. Cook, whisking conståntly, until incorporåted, åbout 1-2 minutes. Stir in hålf ånd hålf ånd Pårmesån until slightly thickened, åbout 1-2 minutes. If the mixture is too thick, ådd more milk ås needed; seåson with sålt ånd pepper, to tåste.
- Plåce chicken in å single låyer into the prepåred båking dish. Top with potåtoes, spinåch ånd creåm såuce.
- Plåce into oven ånd roåst until completely cooked through, reåching ån internål temperåture of 165 degrees F, åbout 25-30 minutes.
- Finally Serve immediåtely, gårnished with pårsley, if desired.