🔸6 bone-in chicken thighs (skin on, optional)
🔸1 lb. baby Dutch potatoes, quartered
🔸3-4 c. baby spinach
🔸4 tbsp. unsalted butter, divided
🔸1 tbsp. Italian seasoning
🔸Kosher salt and pepper, to taste
🔸Fresh parsley (optional)
🔸1 c low-sodium chicken broth
🔸1/2 c Half and Half
🔸1/2 c grated Parmesan cheese
🔸1/4 c unsalted butter
🔸1/4 c all-purpose flour
🔸4 cloves garlic, minced
🔸1 tsp dried thyme
🔸1 tsp dried basil
🔸1/2 tsp dried oregano
👉Preheat oven to 400° F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
👉Melt 2 tablespoons butter in a large pan or skillet over medium-high heat and sauté spinach until just wilted. Remove from heat.
👉For the sauce: lower heat to medium and add butter to skillet. Add 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 brown, then slowly whisk in chicken broth until incorporated.
👉Stir in parmesan cheese and half-and-half, and cook for another 3-5 minutes, or until thickened, then stir in thyme, basil and oregano. Season with salt and pepper.
👉Season chicken thighs with salt and pepper and Italian seasoning and place in baking dish.
👉Place chicken thighs skin side up in your greased baking dish, then top with sauteéd spinach and halved potatoes. Top with cream sauce, then place in oven and bake for 20-25 minutes, or until chicken is cooked through.
👉Optional: broil for final 5 minutes, or until skin is crispy, if not already seared, and cheese topping is browned and bubbly.
👉Remove from oven and serve hot.
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