Chicken and Potatoes Dinner (Print Version)
# Ingredients:
01 -
6 bone-in, skin-on chicken thighs
02 -
1 tablespoon Italian seasoning
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
3 tablespoons unsalted butter, divided
06 -
3 cups baby spinach, roughly chopped
07 -
16 ounces baby Dutch potatoes, halved
08 -
2 tablespoons chopped fresh parsley leaves
→ For the garlic parmesan cream sauce
09 -
¼ cup unsalted butter
10 -
4 cloves garlic, minced
11 -
2 tablespoons all-purpose flour
12 -
1 cup chicken broth, or more, as needed
13 -
1 teaspoon dried thyme
14 -
½ teaspoon dried basil
15 -
½ cup half and half
16 -
½ cup freshly grated Parmesan
17 -
Kosher salt, to taste
18 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 200°C (400°F). Lightly oil a 23 x 33 cm (9 x 13 inch) baking dish or coat with nonstick spray.
02 -
Season chicken with Italian seasoning, salt, and pepper to taste. Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, approximately 2-3 minutes per side. Set aside.
03 -
Melt the remaining 1 tablespoon of butter in the skillet. Stir in spinach and cook, stirring occasionally, until it starts to wilt, about 2 minutes. Set aside.
04 -
Arrange the seared chicken in a single layer in the prepared baking dish. Top with potatoes, spinach, and garlic Parmesan cream sauce.
05 -
Place the dish in the oven and roast until the chicken reaches an internal temperature of 74°C (165°F), approximately 25-30 minutes.
06 -
Melt butter in the skillet over medium heat. Add minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour and cook until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme, and basil, stirring constantly, until fully incorporated, about 1-2 minutes. Stir in half and half and Parmesan cheese until the sauce thickens slightly, about 1-2 minutes. Add more half and half if the mixture is too thick. Season with salt and pepper to taste.
07 -
Serve immediately, garnished with fresh parsley if desired.
# Notes:
01 -
Potatoes can be cut smaller to reduce cooking time.
02 -
Half and half is equal parts whole milk and cream. For 1 cup, substitute ¾ cup whole milk + ¼ cup heavy cream.