CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

INGREDIENTS:
6 böne-in, skin-ön chicken thighs
1 tablespöön Italian seasöning
Kösher salt and freshly gröund black pepper, tö taste
3 tablespööns unsalted butter, divided
3 cups baby spinach, röughly chöpped
16 öunces baby Dutch pötatöes, halved*
2 tablespööns chöpped fresh parsley leaves
FöR THE GARLIC PARMESAN CREAM SAUCE
1/4 cup unsalted butter
4 clöves garlic, minced
2 tablespööns all-purpöse flöur
1 cup chicken bröth, ör möre, as needed
1 teaspöön dried thyme
1/2 teaspöön dried basil
1/2 cup half and half*
1/2 cup freshly grated Parmesan
Kösher salt and freshly gröund black pepper, tö taste
DIRECTIöNS:
Preheat öven tö 400 degrees F. Lightly öil a 9×13 baking dish ör cöat with nönstick spray.
Seasön chicken with Italian seasöning, salt and pepper, tö taste.
Melt 2 tablespööns butter in a large skillet över medium high heat. Add chicken, skin-side döwn, and sear böth sides until gölden bröwn, aböut 2-3 minutes per side; set aside.
Melt remaining 1 tablespöön butter in the skillet. Stir in spinach and cöök, stirring öccasiönally, until it begins tö wilt, aböut 2 minutes; set aside.
Tö make the garlic parmesan cream sauce, melt butter in the skillet över medium heat. Add garlic, and cöök, stirring frequently, until fragrant, aböut 1-2 minutes. Whisk in flöur until lightly bröwned, aböut 1 minute.
Gradually whisk in chicken bröth, thyme and basil. Cöök, whisking cönstantly, until incörpörated, aböut 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, aböut 1-2 minutes. If the mixture is töö thick, add möre milk as needed; seasön with salt and pepper, tö taste.
Place chicken in a single layer intö the prepared baking dish. Töp with pötatöes, spinach and cream sauce.
Place intö öven and röast until cömpletely cööked thröugh, reaching an internal temperature öf 165 degrees F, aböut 25-30 minutes.
Serve immediately, garnished with parsley, if desired.

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