Name: Creamy Garlic Butter Chicken and Potatoes
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 140 min
Yield: 6 servings (estimated)
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

Method

19 steps

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 fragrant.
Add the flour and cook for a minute to eliminate the raw flour taste.
Add the chicken broth, and cook the sauce until it thickens.
Add the milk, heavy cream, parmesan cheese, chicken bouillon cube, chopped parsley, and basil; cook for a minute to combine flavors.
When the potatoes come out of the oven, place the chicken on them, then add the spinach and sauce.
Bake in a 400F / 204C oven for 35 to 40 minutes until the chicken reaches an internal temperature of 165F / 74C and potatoes are fully cooked.
When out of the oven, let sit for 10 minutes before serving.