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INGREDIENTS
6 Chicken Thighs
salt and pepper to taste
1 teaspoon garlic
1 teaspoon onion powder
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon paprika
6 medium Potatoes
Olive oil
4 cups spinach (Use as much as you want)
1/4 cup butter (I used unsalted)
4 cloves garlic
2 Tablespoons Flour
1 cup Chicken Broth
1/2 cup Whole milk
1/2 cup Heavy Cream
1/2 cup Parmesan cheese
1 Chicken Bouillon cube
3 Tablespoon fresh parsley
3 Tablespoons fresh basil
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DIRECTIONS
✅Mix together the salt, pepper, garlic and onion powder, thyme,
rosemary and paprika
✅Season chicken thighs on both sides with the spice mixture
✅Wrap seasoned chicken and place in the fridge to marinate for at
least 1 hour
✅While chicken is marinating, cut each of the potatoes into 8 equal
pieces
✅Transfer the potatoes into a baking pan
✅Drizzle olive oil on the potatoes and season with salt and pepper
✅Partially bake the potatoes in 400F / 204C preheated oven for 30 minutes
✅When the chicken is done marinating, sear them in heated oil, skin side down, 3 minutes on each side or until golden brown.
✅Remove the chicken from the pan and set aside for later
✅In the same pan, saute the spinach until they wilt down
✅Remove the spinach from the pan and set aside for later
✅In the same pan, completely melt the butter
✅Add the garlic and saute until it gets fragrant
✅Add the flour and cook for a minute to kick out the flour taste
✅Add the chicken broth, and let the sauce cook and
thicken
✅Add the milk, heavy cream, parmesan cheese, chicken bouillon cube, freshly chopped parsley and basil, then cook for a minute to let the flavors come together
✅When the potatoes come out of the oven, place the chicken on them, then add the spinach and the sauce
✅Bake in a 400F / 204C oven for 35 to 40 minutes until the chicken reaches an internal temperature of 165F / 74C and the potatoes are fully cooked through.
✅When it comes out of the oven, let it sit for 10 minutes before serving
