Crisp-smooth chicken baked to absolute perfection with potatoes and spinach. A complete meal in a single!
ingredients:
- 6 bone-in, pores and skin-on chook thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cups child spinach, more or less chopped
- sixteen oz toddler Dutch potatoes, halved*
- 2 tablespoons chopped sparkling parsley leaves
FOR THE GARLIC PARMESAN CREAM SAUCE
- 1/4 cup unsalted butter
- four cloves garlic, minced
- 2 tablespoons all-motive flour
- 1 cup fowl broth, or more, as needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup half and 1/2*
- half of cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
directions:
- Preheat oven to four hundred tiers F. gently oil a 9×thirteen baking dish or coat with nonstick spray.
- Season chicken with Italian seasoning, salt and pepper, to taste.
- soften 2 tablespoons butter in a huge skillet over medium excessive warmth. upload hen, skin-aspect down, and sear each facets until golden brown, approximately 2-3 mins per facet; set apart.
- soften last 1 tablespoon butter within the skillet. Stir in spinach and cook dinner, stirring every now and then, till it begins to wilt, about 2 minutes; set aside.
- To make the garlic parmesan cream sauce, soften butter inside the skillet over medium warmness. upload garlic, and cook dinner, stirring regularly, until aromatic, approximately 1-2 mins. Whisk in flour until lightly browned, about 1 minute.
- gradually whisk in hen broth, thyme and basil. cook, whisking constantly, till incorporated, approximately 1-2 minutes. Stir in half of and half and Parmesan till barely thickened, about 1-2 minutes. If the mixture is too thick, add extra milk as needed; season with salt and pepper, to flavor.
- place fowl in a single layer into the organized baking dish. top with potatoes, spinach and cream sauce.
- region into oven and roast until completely cooked via, reaching an internal temperature of 165 levels F, about 25-30 minutes.
- Serve at once, garnished with parsley, if favored.