Use nonstick spray or a little butter to grease a 9′′ x 13′′ baking dish.
2 tablespoons butter, melted in a large skillet over medium-high heat, sauté the spinach until totally wilted.
Remove the pan from the heat.
Reduce the heat to medium-low and add the butter to the frying pan.
Toss in the chopped garlic. To avoid burning, cook for a minute or two, stirring often, or until the roux is thick and golden brown, then whisk in the chicken broth slowly until incorporated.
Cook for another 3-5 minutes, or until the sauce has thickened, then add the thyme, basil, and oregano. Salt & pepper to taste.
Season the chicken thighs with salt, Italian seasoning, and pepper.
Place the chicken thighs in a greased baking dish, then top with sauteed spinach and half-cut potatoes.
Bake for 20-25 minutes after pouring the cream sauce on top (until the chicken is done).
Remove from the oven and serve immediately.
Optional: If the skin isn’t already browned, roast for the last 5 minutes or until it’s crunchy.
