Italian Chicken with Garlic & Spinach Spaghetti

What you’ll need:

Ingredients for Italian Chicken:

•	12 chicken thighs (we like free range, organic chicken)
•	Salt (we like Kosher)
•	Red pepper flakes, according to taste
•	4 heads garlic, cloves separated and peeled
•	½ cup olive oil, (cold pressed, virgin)
•	2 cups white wine
•	3 lemons, quartered
•	1 ½ teaspoons dried basil
•	1 teaspoon dried oregano
•	2 bay leaves
•	½ cup chopped parsley

Ingredients for Garlic & Spinach Spaghetti:

•	2 pounds dried spaghetti, (use gluten-free pasta if you are following that diet)
•	½ cup olive oil
•	8 cloves garlic, minced
•	½ cup green onions, chopped
•	2 tablespoons white wine
•	¾ teaspoon dried basil
•	½ teaspoon dried oregano
•	½ teaspoon dried thyme
•	½ teaspoon salt
•	¼ teaspoon freshly ground black pepper
•	3 tablespoons melted butter
•	½ cup chopped fresh parsley
•	2 cups chopped fresh spinach
•	1 cup finely grated Parmesan Cheese or Shredded Asiago Cheese (or both)

What to do:

Italian Chicken:

1.	Preheat the oven to 350 degrees F.
2.	Place the chicken in a large bowl and lightly coat with salt and red pepper.
3.	Crush half of the garlic cloves with a garlic press or knife. Leave the remaining cloves whole.
4.	Heat ½ cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides.
5.	Add the crushed garlic and cook, stirring, until fragrant, about 1 minute.
6.	Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour.
7.	Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
8.	Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.

Garlic & Spinach Spaghetti:

1.	Bring a large pot of salted water to a boil.
2.	Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.
3.	Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes.
4.	Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter, parsley, and spinach and cook for 2 minutes.
5.	Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan/Asiago cheese. Serve with above chicken. Makes 8 to 10 servings.

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