Creamy Garlic Butter Chicken and Potatoes

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)

¼ cup butter (I used unsalted)

4 cloves garlic

2 Tablespoons Flour

1 cup Chicken Broth

½ cup Whole milk

½ cup Heavy Cream

½ cup Parmesan cheese

1 Chicken Bouillon cube

3 Tablespoon fresh parsley

3 Tablespoons fresh basil

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

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