| 6 |
bone-in, skin-on chicken thighs |
| 1 tablespoon |
Italian seasoning |
|
kosher salt and freshly ground black pepper, to taste |
| 3 tablespoons |
unsalted butter, divided |
| 3 cups |
baby spinach, roughly chopped |
| 16 ounces |
baby dutch potatoes, halved* |
| 2 tablespoons |
chopped fresh parsley leaves |
| 1/4 cup |
unsalted butter |
| 4 cloves |
garlic, minced |
| 2 tablespoons |
all-purpose flour |
| 1 cup |
chicken broth, or more, as needed |
| 1 teaspoon |
dried thyme |
| 1/2 teaspoon |
dried basil |
| 1/2 cup |
half and half* |
| 1/2 cup |
freshly grated parmesan |
|
kosher salt and freshly ground black pepper, to taste |
