Ingredients
6 bone-in, skin-on chicken thighs (I used chicken breasts)
1 tablespoon Italian seasoning
Salt & pepper
3 tablespoons unsalted butter, divided (I used dairy free butter)
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved (I used small potatoes and did not cut them in half)
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FOR THE GARLIC PARMESAN CREAM SAUCE
1/4 cup unsalted butter (I used dairy free butter)
4 cloves garlic, minced
2 tablespoons all-purpose flour (I used gf flour)
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half (I used coconut milk)
1/2 cup freshly grated Parmesan (I used dairy free cheese)Kosher salt and freshly ground black pepper
Directions
1. Preheat the oven to 400 degrees and lightly oil a baking dish with nonstick spray
2. Season the chicken with Italian seasoning, salt and pepper
3. Melt 2 tablespoons of butter in a large pan over medium high heat. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side, then set aside
4. Melt the remaining 1 tablespoon of butter in the pan and stir in the spinach and cook, stirring occasionally, until it begins to wilt, then aside.
5. To make the garlic parmesan cream sauce, melt the butter in the pan. Add the garlic, and cook. Whisk in the flour until lightly browned
6. Gradually whisk in the chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, then stir in the half and half and Parmesan until slightly thickened,
7. Place the 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 for about 25-30 minutes
9. Serve immediately, garnished with parsley
2. Season the chicken with Italian seasoning, salt and pepper
3. Melt 2 tablespoons of butter in a large pan over medium high heat. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side, then set aside
4. Melt the remaining 1 tablespoon of butter in the pan and stir in the spinach and cook, stirring occasionally, until it begins to wilt, then aside.
5. To make the garlic parmesan cream sauce, melt the butter in the pan. Add the garlic, and cook. Whisk in the flour until lightly browned
6. Gradually whisk in the chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, then stir in the half and half and Parmesan until slightly thickened,
7. Place the 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 for about 25-30 minutes
9. Serve immediately, garnished with parsley
