Cooking Instructions

• Pre-heat the oven to 400 F.
• Melt butter and oil together in a large frying pan over medium-high heat. Add in the chicken thighs.
• Fry until the skin is very crisp and brown on both sides. Drain the chicken and place into a large 9x13 baking pan of choice. Drain the fat from the pan and place back on the stove.
• Melt the next two tablespoons of butter.
• Add in all of the garlic and fry for 1 minute. Add in the spinach and then sauté until the spinach shrinks.
• Whisk in the chicken broth, cream, flour and Parmesan. Add in lemon juice to taste.
• Cook for an additional 2-3 minutes, the flour should thicken the sauce.
• Place the parboiled baby potatoes between the chicken in the 9x13 pan. If you have large chicken thighs, halve the baby potatoes, if you have smaller ones, quarter them so that they cook faster.
• Pour the spinach and cream sauce over top of the chicken and potatoes.
• Bake the chicken in the oven for 25-30 minutes or until the thighs reach a temperature of 175 °F and are tender and cooked all the way through. The potatoes should be tender.
• Remove and serve.