Chicken and Potatoes with Garlic Parmesan Cream Sauce

The garlic cream sauce smelled amazing, and overall the recipe was pretty easy to make. However, the cook times were very weird. I chopped the potatoes smaller than the recipe called for, but because they're arrayed on top of the chicken, outside of the cream sauce, they didn't cook at the right speed. After 30 minutes, I took the chicken out, then spread out the potatoes throughout the pan in the garlic creamy butter, and stuck them back in the oven for a while longer. Then, the potatoes were too hot (just out of the oven) while the chicken had already cooled off a significant amount. However, the potatoes ended up being quite delicious!

subheading: Chicken:

6 bone-in, skin-on chicken thighs

1 tablespoon Italian seasoning

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

subheading: Potatoes:

16 ounces baby Dutch potatoes, halved*

subheading: Spinach:

3 cups baby spinach, roughly chopped

1 tablespoon unsalted butter

subheading: Garlic Parmasean Cream Sauce:

¼ cup unsalted butter

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup chicken broth, or more, as needed

1 teaspoon dried thyme

½ teaspoon dried basil

½ cup half and half*

½ cup freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

subheading: Garnish:

2 tablespoons chopped fresh parsley leaves

Note: Ingredients may have been altered from the original.

Directions at damndelicious.net

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