chicken and potato bake

Thanks for sharing the full recipe! This looks like a creamy garlic parmesan chicken bake with spinach and potatoes — hearty, flavorful, and perfect for a comforting dinner. Here’s a cleaned-up version for quick reference or printing:

Garlic Parmesan Chicken Thighs with Spinach & Potatoes

Ingredients

For the Chicken:

• 6 bone-in, skin-on chicken thighs

• 1 tbsp Italian seasoning

• Kosher salt and freshly ground black pepper, to taste

• 3 tbsp unsalted butter, divided

• 3 cups baby spinach, roughly chopped

• 16 oz baby Dutch potatoes, halved

• 2 tbsp fresh parsley, chopped (for garnish)

For the Garlic Parmesan Cream Sauce:

• ¼ cup unsalted butter

• 4 cloves garlic, minced

• 2 tbsp all-purpose flour

• 1 cup chicken broth (more as needed)

• 1 tsp dried thyme

• ½ tsp dried basil

• ½ cup half and half

• ½ cup freshly grated Parmesan

• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or coat with nonstick spray.

2. Season chicken with Italian seasoning, salt, and pepper.

3. Sear the chicken:

   • In a large skillet, melt 2 tbsp butter over medium-high heat.

   • Add chicken, skin-side down, and sear until golden brown on both sides (2–3 minutes per side).

   • Remove and set aside.

4. Cook the spinach:

   • In the same skillet, melt remaining 1 tbsp butter.

   • Add spinach and sauté until wilted (about 2 minutes). Remove and set aside.

5. Make the cream sauce:

   • Melt ¼ cup butter in the skillet over medium heat.

   • Add garlic and cook until fragrant (1–2 minutes).

   • Whisk in flour and cook for 1 minute.

   • Gradually whisk in chicken broth, thyme, and basil. Stir constantly for 1–2 minutes until thickened.

   • Add half and half and Parmesan; stir until smooth.

   • Adjust consistency with more broth or milk, if needed. Season with salt and pepper to taste.

6. Assemble:

   • Place chicken thighs in the prepared baking dish in a single layer.

   • Top with halved potatoes, wilted spinach, and pour the cream sauce evenly over everything.

7. Bake:

   • Roast in the oven for 25–30 minutes, or until chicken is cooked through (internal temp: 165°F / 74°C).

8. Garnish with fresh parsley and serve hot.