6 bone-in, skin-on chicken legs
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper to taste
3 tablespoons unsalted butter, divided
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved
2 tablespoons chopped fresh parsley leaves
¼ cup unsalted butter
4 cloves of garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth or more if needed
1 teaspoon dried thyme
½ teaspoon dried basil
½ cup half and half
½ cup freshly grated parmesan
Kosher salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees F. Lightly grease a 9×13 baking pan or coat with nonstick spray.
Season the chicken with Italian seasoning, salt and pepper to taste.
In a large cast-iron skillet, melt 2 tablespoons butter over medium-high heat. Add the chicken, skin side down, and fry on both sides until golden brown, about 2 to 3 minutes per side; set aside.
Melt the remaining 1 tablespoon of butter in the pan. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
To prepare the garlic parmesan cream sauce, melt the butter in a pan over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Beat in the flour until lightly browned, about 1 minute.
Slowly add chicken broth, thyme and basil and whisk. Cook, stirring constantly, until combined, about 1-2 minutes.
Stir half-and-half and Parmesan until slightly thickened, about 1-2 minutes. If mixture is too thick, add more half-and-half as needed; Add salt and pepper to taste.
Place chicken in a single layer in the prepared baking dish. Add potatoes, spinach and cream sauce.
Place in the oven and roast until cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Garnish with parsley if desired and serve immediately.