CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Chicken and Potatoes with Garlic Parmesan Cream Sauce image

Number Of Ingredients 16

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6 Bone in, Skin on chicken thighs
1 tablespoon Italian seasoning
1 Kosher salt and freshly ground pepper to taste
3 tablespoons Unsalted butter, divided
3 cups Baby spinach, chopped
1 pound Baby dutch potatoes, halved
2 tablespoons Fresh, chopped parsley
1/4 cup For the Parmesan Cream Sauce-unsalted butter
4 cloves Minced garlic
2 tablespoons All purpose flour
1 cup Chicken broth, 1 cup or more as needed
1 teaspoon Dried thyme
1/2 teaspoon Dried basil
1/2 cup Half and half
1/2 cup Freshly grated Parmesan
1 Kosher salt and fresh ground pepper to taste

Steps:

1. Preheat oven to 400 degree. Lightly oil and 9 x 13 baking dish or coat with non stick spray.
2. Season chicken with Italian seasoning, salt and pepper, to taste.
3. Melt 2 bablespoons 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 occaisonally, until it begins to wilt, about 2 minutes, set aside.
5. To make the garlic parmesean cream sauce, melt butter in the skillet over midium heat. Add garlic, anad 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 the oven and roast until completely cooked through, reaching an internal temprature of 165 degrees, about 25 to 30 minutes.
9. Serve immediately, garnished iwth parsley, if desired.