CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Crisp-tender chicken báked to ábsolute perfection with potátoes ánd spinách. á complete meál in one!

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs
• 1 táblespoon Itálián seásoning
• Kosher sált ánd freshly ground bláck pepper, to táste
• 3 táblespoons unsálted butter, divided
• 3 cups báby spinách, roughly chopped
• 16 ounces báby Dutch potátoes, hálved*
• 2 táblespoons chopped fresh pársley leáves
• FOR THE GáRLIC PáRMESáN CREáM SáUCE
• 1/4 cup unsálted butter
• 4 cloves gárlic, minced
• 2 táblespoons áll-purpose flour
• 1 cup chicken broth, or more, ás needed
• 1 teáspoon dried thyme
• 1/2 teáspoon dried básil
• 1/2 cup hálf ánd hálf*
• 1/2 cup freshly gráted Pármesán
• Kosher sált ánd freshly ground bláck pepper, to táste

DIRECTIONS:

1. Preheát oven to 400 degrees F. Lightly oil á 9×13 báking dish or coát with nonstick spráy.
2. Seáson chicken with Itálián seásoning, sált ánd pepper, to táste.
3. Melt 2 táblespoons butter in á lárge skillet over medium high heát. ádd chicken, skin-side down, ánd seár both sides until golden brown, ábout 2-3 minutes per side; set áside.
4. Full Directions see damndelicious.ne

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