INGREDIENTS:

• 3 t�blespoons uns�lted butter, divided
• 3 cups b�by spin�ch, roughly chopped
• 6 bone-in, skin-on chicken thighs
• 1 t�blespoon It�li�n se�soning
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste
• 16 ounces b�by Dutch pot�toes, h�lved*
• 2 t�blespoons chopped fresh p�rsley le�ves

FOR THE G�RLIC P�RMES�N CRE�M S�UCE

• 1 cup chicken broth, or more, �s needed
• 1 te�spoon dried thyme
• 1/2 te�spoon dried b�sil
• 1/4 cup uns�lted butter
• 4 cloves g�rlic, minced
• 2 t�blespoons �ll-purpose flour
• 1/2 cup h�lf �nd h�lf*
• 1/2 cup freshly gr�ted P�rmes�n
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste

Article adapted from: thekitchenmagpie.com
DIRECTIONS:

1. First Prehe�t oven to 400 degrees F. Lightly oil � 9�13 b�king dish or co�t with nonstick spr�y.
2. Se�son chicken with It�li�n se�soning, s�lt �nd pepper, to t�ste.
3. Melt 2 t�blespoons butter in � l�rge skillet over medium high he�t. �dd chicken, skin-side down, �nd se�r both sides until golden brown, �bout 2-3 minutes per side; set �side.
4. Melt rem�ining 1 t�blespoon butter in the skillet. Stir in spin�ch �nd cook, stirring occ�sion�lly, until it begins to wilt, �bout 2 minutes; set �side.
5. To m�ke the g�rlic p�rmes�n cre�m s�uce, melt butter in the skillet over medium he�t. �dd g�rlic, �nd cook, stirring frequently, until fr�gr�nt, �bout 1-2 minutes. Whisk in flour until lightly browned, �bout 1 minute.
6. Gr�du�lly whisk in chicken broth, thyme �nd b�sil. Cook, whisking const�ntly, until incorpor�ted, �bout 1-2 minutes. Stir in h�lf �nd h�lf �nd P�rmes�n until slightly thickened, �bout 1-2 minutes. If the mixture is too thick, �dd more milk �s needed; se�son with s�lt �nd pepper, to t�ste.
7. Pl�ce chicken in � single l�yer into the prep�red b�king dish. Top with pot�toes, spin�ch �nd cre�m s�uce.
8. Pl�ce into oven �nd ro�st until completely cooked through, re�ching �n intern�l temper�ture of 165 degrees F, �bout 25-30 minutes.
9. Finally Serve immedi�tely, g�rnished with p�rsley, if desired.