Crisp-tender chicken baked to absolute perfection with potatoes and spinach. a whole meal in one!
INGREDIENTS:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons tasteless butter, divided
- 3 cups baby spinach, roughly cut
- 16 ounces baby Dutch potatoes, halved*
- 2 tablespoons cut contemporary parsley leaves
- FOR THE GARLIC Parmesan bechamel sauce
- 1/4 cup tasteless butter
- 4 cloves garlic, minced
- 2 tablespoons general-purpose flour
- 1 cup chicken stock, or more, as needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup [*fr1] and half*
- 1/2 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- Preheat kitchen appliance to four hundred degrees F. gently oil a 9×13 baking dish or coat with slippy spray.
- Season chicken with Italian seasoning, salt and pepper, to taste.
- Melt a pair of tablespoons butter during a massive frying pan over medium high heat. Add chicken, skin-side down, and sear either side till golden brown, concerning 2-3 minutes per side; put aside.
- Melt remaining one tablespoon butter within the frying pan. Stir in spinach and cook, stirring often, till it begins to wilt, concerning a pair of minutes; put aside.
- To make the garlic Parmesan bechamel sauce, soften butter within the frying pan over medium heat. Add garlic, and cook, stirring often, till scented, concerning 1-2 minutes. Whisk in flour till gently tanned, concerning one minute.
- Gradually whisk in chicken stock, thyme and basil. Cook, whisking perpetually, till incorporated, concerning 1-2 minutes. Stir in [*fr1] and [*fr1] and Parmesan till slightly thickened, concerning 1-2 minutes. If the mixture is simply too thick, add additional milk as needed; season with salt and pepper, to taste.
- Place chicken during a single layer into the ready baking dish. high with potatoes, spinach and bechamel sauce.
- Place into kitchen appliance and roast till fully deep-fried through, reaching an indoor temperature of one hundred sixty five degrees F, concerning 25-30 minutes.
- Serve now, fancy with parsley, if desired.
NOTES:
*Potatoes will be dig thirds or fourths to make sure faster cookery time.*Half and [*fr1] is equal components of milk and cream. For one cup [*fr1] and [*fr1], you'll substitute 3/4 cup milk + 1/4 cup cream or 2/3 cup skim or milk + 1/3 cup cream.
Reference : damndelicious
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