Garlic Parmesan Chicken with Potatoes

Boy, this was yummy!

Garlic Parmesan Chicken with Potatoes

6 bone-in, skin on chicken thighs

1 Tbsp. Italian seasoning

salt and pepper to taste

3 Tbsp. butter, divided

3 cups baby spinach, chopped

16 oz. baby Dutch potatoes, halved

To make the sauce...

¼ cup butter

4 cloves garlic, minced

2 Tbsp. flour

1 cup chicken broth (or more as needed)

1 tsp. thyme and ½ tsp. dried basil (I used 1½ tsp. Italian seasoning)

½ cup half and half

½ cup shredded Parmesan cheese

salt and pepper to taste

Preheat oven to 400 degrees.  Spray 9x13 baking dish with nonstick spray (I used a large sheet pan).  

Season chicken with Italian seasoning, salt & pepper to taste.  Brown chicken, skin side down, in 2 Tbsp. butter in a skillet over medium high heat.  Sear both sides and set aside.  

Melt remaining 1 Tbsp. butter in skillet and stir in spinach, cooking just until it begins to wilt (about 2 minutes) and set aside.  

To make the sauce... melt ¼ cup butter in skillet over medium heat. (I don't know that you have to use this much butter...)  Add garlic and cook, stirring frequently, about 2 minutes.  Whisk in the flour and brown for a minute.  Whisk in chicken broth and seasoning.  Cook, whisking constantly, about 2 minutes.  Stir in half and half and parmesan until slightly thickened (1-2 minutes).  If mixture is too thick, add more milk or broth as you like.  Season with salt and pepper to taste.  

Place chicken in a single layer on baking pan.  Top with potatoes and spinach, then pour the cream sauce overall.  Place in oven and roast until cooked through.  Chicken should reach internal temperature of 165 degrees.  About 25-30 minutes.  

Serve immediately.  Yum!