Step 1

Preheat your oven to 375 F;

Step 2

Season the chicken thighs on both sides with sea salt, black pepper and sweet paprika.

Step 3

Add olive oil to a large skillet over high heat.

Step 4

Add the seasoned chicken to the skillet skin side down and cook until nicely browned for about 4-5 minutes. Turn the chicken over once it has browned and cook the other side for 2 minutes.

Step 5

Remove the chicken from the skillet and set aside until needed.

Step 6

Discard all but one tablespoon of the oil from the skillet. Add the garlic and shallots to the oil, allow to cook for a minute. Then add the heavy cream and chicken stock to the pan.

Step 7

Bring the mixture to a light boil, reduce the heat and allow the sauce to reduce for about five minutes until thickened. Add spinach and sun-dried tomatoes to the sauce. Remove the pan from the heat.

Step 8

Add the grated Romano cheese, and mix well. Taste the sauce and reseason as needed.

Step 9

Place the cut potatoes into a baking dish so they make one layer in the baking dish. *If the potatoes are on top of each other you need a larger baking dish

Step 10

Pour the sauce over the potatoes and place the chicken chicken thighs on top of the potatoes.

Step 11

Place the baking dish in the 375 degree preheated oven and bake for 50-60 minutes until the potatoes are fork tender and the chicken is fully cooked.*use a meat thermometer to make sure the chicken has reached an internal temperature of at least 165 degrees.

Step 12

While your chicken is in the oven, add the chopped bacon to a clean skillet and cook until golden brown and crispy. Set aside until needed.

Step 13

Serve the chicken with a portion of the potatoes. Garnish with the crispy bacon and chopped parsley.