Prep Time::10 mins
Cook Time:: 1 hr 10 mins
Total Time:: 1 hr 20 mins
Servings::9
Ingredients
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½ cup butter
1 onion, chopped
2 tablespoons dried basil
1 tablespoon red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
3 pounds chicken thighs
1 pound linguine pasta
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place butter into a 9×13-inch baking dish and melt in the oven while it preheats, about 5 minutes.
Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken thighs, turning to coat with onion mixture and ending skin-side up.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from the dish.
When the chicken is nearly finished cooking, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 11 minutes; drain.
Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta to serve.