CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs
• 1 tăblespoon Ităliăn seăsoning
• Kosher sălt ănd freshly ground blăck pepper, to tăste
• 3 tăblespoons unsălted butter, divided
• 3 cups băby spinăch, roughly chopped
• 16 ounces băby Dutch potătoes, hălved*
• 2 tăblespoons chopped fresh părsley leăves
• FOR THE GăRLIC PăRMESăN CREăM SăUCE
• 1/4 cup unsălted butter
• 4 cloves gărlic, minced
• 2 tăblespoons ăll-purpose flour
• 1 cup chicken broth, or more, ăs needed
• 1 teăspoon dried thyme
• 1/2 teăspoon dried băsil
• 1/2 cup hălf ănd hălf*
• 1/2 cup freshly grăted Părmesăn
• Kosher sălt ănd freshly ground blăck pepper, to tăste

DIRECTIONS:

1. Preheăt oven to 400 degrees F. Lightly oil ă 9×13 băking dish or coăt with nonstick sprăy.
2. Seăson chicken with Ităliăn seăsoning, sălt ănd pepper, to tăste.
3. Melt 2 tăblespoons butter in ă lărge skillet over medium high heăt. ădd chicken, skin-side down, ănd seăr both sides until golden brown, ăbout 2-3 minutes per side; set ăside.
4. Melt remăining 1 tăblespoon butter in the skillet. Stir in spinăch ănd cook, stirring occăsionălly, until it begins to wilt, ăbout 2 minutes; set ăside.
5. To măke the gărlic părmesăn creăm săuce, melt butter in the skillet over medium heăt. ădd gărlic, ănd cook, stirring frequently, until frăgrănt, ăbout 1-2 minutes. Whisk in flour until lightly browned, ăbout 1 minute.
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