THE BEST BAKED GARLIC PARMESAN CHICKEN AND POTATOES

INGREDIENTS:

• • 1 pound Dutch potatoes, cut into halves or quarters
  • freshly ground pepper and Kosher salt (to taste)
  • 3-4 cups baby spinach, chopped
  • 6 bone-in chicken thighs (skin-on, optional)
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon Italian seasoning
  • Fresh parsley, optional

Sauce:

• • 1/2 cup half and half
  • 1 teaspoon dried thyme
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon dried oregano
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil

PREPARATION:

1. 1. Preheat the oven to 400 degrees Fahrenheit.
   2. Grease a 9″ x 13″ baking dish with nonstick spray or a little butter.
   3. In a large skillet over medium-high heat, melt 2 tablespoons of butter and saute the spinach until completely wilted.
   4. Remove from heat.

For the sauce:

1. 1. Reduce the warmth to medium and add the butter to the frying pan.
   2. Add chopped garlic.
   3. Cook for a minute or two, stirring frequently, so as not to burn.
   4. Whisk in the flour and cook 1 minute, or until the roux is thick and golden brown, then slowly whisk in the chicken broth until combined.
   5. Stir in Parmesan cheese, and cook for one more 3-5 minutes, or till thickened, then stir in thyme, basil, and oregano.
   6. Season with salt and pepper.
   7. Season the chicken thighs with salt, Italian seasoning, and pepper, and place in a baking dish.
   8. In a greased baking dish, place the chicken thighs, then top with sauteed spinach and potatoes, cut in half.
   9. Pour the cream sauce on top, then bake for 20-25 minutes (until the chicken is done).
   10. Optional: Roast for the last 5 minutes, or until skin is crunchy, if not already browned.
   11. Remove from oven and serve hot.

ENJOY!