Baked Garlic Parmesan Chicken and Potatoes

Instructions:

Step 1: Preheat the oven.

Preheat your oven to 400°F (200°C) and grease a large baking dish with cooking spray or olive oil.

Step 2: Season the chicken and potatoes.

Season the chicken thighs with Italian seasoning, kosher salt, and freshly ground pepper. Arrange them in the prepared baking dish.

Next, place the halved or quartered baby Dutch potatoes around the chicken thighs in the baking dish. Drizzle 2 tablespoons of melted butter over the potatoes, then season with additional salt and pepper to taste.

Step 3: Bake the chicken and potatoes.

Transfer the baking dish to the preheated oven and bake for 35–40 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.

Step 4: Make the Sauce

While the chicken and potatoes are baking, prepare the creamy Parmesan sauce. In a saucepan over medium heat, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1-2 minutes, or until fragrant.

Next, whisk in the all-purpose flour and cook for an additional 1-2 minutes to form a roux. Gradually pour in the chicken broth and half and half, whisking constantly to prevent lumps from forming.

Stir in the dried thyme, dried basil, dried oregano, and grated Parmesan cheese. Continue to cook the sauce, stirring frequently, until it thickens to your desired consistency. Season with salt and pepper, to taste.

Step 5: Assembly and Serving

Once the chicken and potatoes are finished baking, remove the baking dish from the oven. Scatter the chopped baby spinach over the chicken and potatoes, allowing the residual heat to wilt the spinach slightly.

Pour the creamy Parmesan sauce over the chicken, potatoes, and spinach, ensuring that everything is evenly coated. Garnish with fresh parsley, if desired, for a pop of color and flavor.

Serve the Baked Garlic Parmesan Chicken and Potatoes hot, straight from the oven, and enjoy the delicious flavors and comforting aromas!

Cook’s Notes:

• For a keto-friendly version of this recipe, omit the flour in the sauce and use a low-carb thickener such as xanthan gum or arrowroot powder.
• Feel free to customize the recipe by adding your favorite herbs and spices to the chicken and potatoes. Rosemary, thyme, or paprika would all be delicious additions.
• If you prefer crispy chicken skin, you can sear the chicken thighs in a hot skillet before baking them in the oven.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Frequently Asked Questions (FAQs):

Can I use boneless, skinless chicken thighs instead of bone-in?

Yes, boneless, skinless chicken thighs can be used in place of bone-in thighs if preferred. Adjust the cooking time as needed, as boneless thighs may cook more quickly.

Can I substitute different vegetables for the potatoes and spinach?

Absolutely! Feel free to use your favorite vegetables in this recipe. Broccoli, cauliflower, bell peppers, or zucchini would all be tasty options.

Is there a dairy-free version of this recipe?

Yes, you can make a dairy-free version of the creamy Parmesan sauce by using dairy-free butter, milk, and cheese alternatives.

Can I freeze this dish?

While you can freeze leftovers of this dish, keep in mind that the texture of the sauce may change slightly upon thawing and reheating. It’s best enjoyed fresh, if possible.

With its combination of tender chicken, crispy potatoes, and creamy Parmesan sauce, this Baked Garlic Parmesan Chicken and Potatoes recipe is a true crowd-pleaser. Whether you’re cooking for a family dinner or entertaining guests, this dish is sure to impress with its delicious flavors and comforting appeal. Try it out for yourself and discover why it’s become a favorite in kitchens everywhere!

So why wait? Gather your ingredients and preheat your oven—it’s time to whip up a batch of this irresistible dish and savor every bite. Enjoy