Reduce the heat to medium and add the butter to the pan. Add the minced garlic and cook for 1-2 minutes, stirring frequently so it doesn’t burn.
Whisk in flour and cook for 1 minute, or until roux is thick and golden, then slowly whisk in chicken broth until combined.
Add the parmesan, half and half and cook for another 3-5 minutes, or until the mixture thickens, then add the thyme, basil and oregano. Season with salt and pepper.
Season the chicken thighs with salt, pepper and Italian seasoning and place them in a baking dish.
Place chicken thighs side by side in greased baking dish, then top with sautéed spinach and halved potatoes.
Drizzle with cream sauce, then place in the oven and cook for 20 to 25 minutes, or until the chicken is cooked through.
Optional:
Grill for the last 5 minutes, or until the skin is crispy, if not already browned.
Remove from the oven and serve hot. Enjoy your food
