CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

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Just made this for tonight’s dinner…and everyone loved it! Doubled it (there’s six of us) and although the boys all had second helpings, I’m happy to say that there ‘may’ be leftovers for mom to snack on tomorrow (maybe…the night is still young!) Thanks for the delicious recipe. I’ll definitely make it again soon. It’s easy, yet very ‘company worthy!’

Recipe Apdated From:eatwell101.com

INGREDIENTS:

• 3 tablespoons unsalted butter, divided
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach, roughly chopped
• 16 ounces baby Dutch potatoes, halved*
• 2 tablespoons chopped fresh parsley leaves
• 6 bone-in, skin-on chicken thighs
• 1 tablespoon Italian seasoning

FOR THE GARLIC PARMESAN CREAM SAUCE

• 1/2 teaspoon dried basil
• 1 cup chicken broth, or more, as needed
• 1/2 cup half and half*
• 1/4 cup unsalted butter
• 1 teaspoon dried thyme
• 1/2 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. First, Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Then, Season chicken with Italian seasoning, salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
9. Serve immediately, garnished with parsley, if desired.