Roast Chicken with Potatoes & Creamed Spinach
This creamy comfort food is perfect for Saturday night supper on a cold evening! Who doesn't love to smell something wonderful from the oven? Who doesn't enjoy relaxing for 45 minutes when the oven is doing all the work? Just look at these glistening potatoes and the glossy skin on the chicken thighs!
I used chicken thighs because I love the tender meat on the thigh. You could use chicken breasts, just plan on cooking it a little longer. You could also use skinless, boneless breasts ... and you'd roast those in a little less time!
Place 6 to 8 chicken thighs in a 13x9 baking dish. Surround them with tiny potatoes. Pour 1/2 stick of melted butter over the chicken and the potatoes. Add 1 1/2 cups of chicken broth to the dish, but don't pour it over the meat and vegetables. That will cause the butter to run off and into the dish. Pour your broth carefully at the edge of the dish.
Add your favorite fresh herbs and a little minced garlic over the top of the chicken. Roast (uncovered) for 45 to 60 minutes at 350 degrees. Most of the broth will be absorbed, but during the last 5 minutes of roasting, pile all the meat and vegetables on top of each other and make room to add a bag of fresh baby spinach. Before you add the spinach, add a tablespoon of flower to the remaining broth and whisk it around. Add the spinach and it will wilt beautifully in the oven. Remove the baking dish from the oven and add half a cup of Half and Half to the spinach side of the dish! Toss the spinach around in the Half and Half. The flour slurry you made will cause the Half and Half to thicken a little.
The end result is beautiful and delicious!
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