Meals cooked in an oven are always warm and comforting, particularly dishes like this Baked Chicken with Spinach and Potatoes, which is not only appetizing but wholesome as well. I hold this recipe in high esteem because it reminds me of the first time I prepared it for my family on a cold autumn evening. Before we were even ready to eat, the smell of garlic, herbs, and the heat from the oven filled the kitchen, inviting everyone nearby. This dish won everyone in the family over instantly—not just with its delicious tastes, but also because it brought us together, creating moments filled with laughter and happiness.
This meal is more than just regular nourishment. Made with hearty chicken thighs, boiled potatoes, and a thick sauce of Parmesan, garlic, and herbs, it rests on a bed of flavorful spinach. These elements may seem simple at first glance, but they are meticulously combined to create an outstanding dish both in flavor and texture. Believe me; it’s hard to resist tasting a spoonful of that sauce even when no one’s watching!
Ingredients
6 bone-in chicken thighs, optional: skin-on
1 lb baby Dutch potatoes, halved or quartered
3-4 cups baby spinach, chopped
4 tbsp unsalted butter, divided
1 tbsp Italian seasoning
Kosher salt, to taste
Freshly ground pepper, to taste
Fresh parsley, optional
For the Sauce:
1 cup low-sodium chicken broth
½ cup half and half
½ cup Parmesan cheese, grated
¼ cup unsalted butter
¼ cup all-purpose flour
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried basil
½ tsp dried oregano
Instructions
Preparation
Preheat the Oven:
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prepare it for the chicken and vegetables.
Sautéing Spinach
Sauté the Spinach:
In a large pot or skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add the chopped baby spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
Making the Sauce
Prepare the Sauce:
Lower the pan temperature to medium and add the remaining 2 tablespoons of butter. Stir in the minced garlic and cook for around 2 minutes, ensuring it doesn’t burn.
Sprinkle the all-purpose flour over the garlic and butter mixture. Stir constantly until it turns a golden brown, forming a roux.
Gradually whisk in the low-sodium chicken broth and half and half, ensuring a smooth, thickened consistency.
Stir in the grated Parmesan cheese and cook for about 5 minutes more, stirring constantly until the sauce thickens.
Add dried thyme, basil, and oregano, then season with kosher salt and freshly ground black pepper to taste. Remove from heat and set aside.
Preparing the Chicken
Season the Chicken:
Season the bone-in chicken thighs with kosher salt, freshly ground black pepper, and Italian seasoning.
Arrange in the Baking Dish:
Place the seasoned chicken thighs skin-side up in the greased baking dish. Arrange the halved or quartered baby Dutch potatoes around the chicken.
Add the Spinach:
Evenly spread the sautéed spinach over the chicken and potatoes.
Combining Everything
Pour the Sauce:
Pour the prepared creamy herbed Parmesan garlic sauce over the chicken and potatoes, making sure to fully coat each chicken piece.
Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
If you want a crispy skin on the chicken, broil for the last 2-3 minutes of baking.
Serving
Rest and Serve:
Allow the baked chicken to rest for a few minutes after removing it from the oven. Garnish with fresh parsley if desired.
Serve the baked chicken hot, along with some of the creamy sauce, tender potatoes, and flavorful spinach.
Variations and Substitutions
Chicken:
For those who prefer white meat, use bone-in chicken breasts instead of thighs. These will likely require less cooking time.
Potatoes:
Try sweet potatoes or other root vegetables like carrots or parsnips for a different flavor profile.
Dairy-Free Option:
Substitute the half and half with coconut milk and use non-dairy butter and Parmesan.
Gluten-Free Option:
Use a gluten-free flour blend to prepare the sauce for those with gluten sensitivities.
Final Thoughts
This baked chicken dish exemplifies why homemade meals are always the best. It combines traditional flavors like garlic, herbs, and Parmesan cheese with natural chicken, spinach, and potatoes. The creativity in this recipe lies in balancing the crispy-skinned chicken with the richness of the sauce.
When your family digs into their plates, you’ll feel rewarded for cooking up this dish. Remember, this recipe can be tailored to suit different dietary needs, making it a versatile and essential addition to your kitchen repertoire. Whether you’re looking for a delightful dish for a long afternoon lunch or a cozy dinner with friends, this baked chicken with spinach and potatoes will be appreciated by everyone. Cherish these moments of sharing food with others while enjoying the process of preparing delicious dishes like this one.
