Creamy Garlic Parmesan Chicken & Potatoes

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  600g

• Butter

  Unsalted

  1 tbsp or 14g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  7 cloves, minced or 21g

• Spinach

  Raw

  200g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Heavy whipping cream

  Fluid

  ¼ cup, whipped or 30g

• Parmesan cheese

  Grated

  ⅓ cup or 33g

• Lemon juice

  Raw

  ½ tsp or 3g

• Potato

  Flesh and skin, raw

  4 cup, diced or 600g

Directions

1. Pre-heat the oven to 400 F.
2. Melt butter and oil together in a large frying pan over medium-high heat. Add in the the chicken thighs.
3. Fry unti 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.
4. Melt the next two tablespoons of butter,
5. Add in all of the garlic and fry for 1 minute. Add in the spinach and then saute until the spinach shrinks.
6. Whisk in the chicken broth, cream, flour and Parmesan. Add in lemon juice to taste.
7. Cook for an additional 2-3 minutes, the flour should thicken the sauce.
8. 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.
9. Pour the spinach and cream sauce over top of the chicken and potatoes.
10. 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.
11. Remove and serve.
12. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/creamy-garlic-parmesan-chicken-potatoes/)

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