Oven Chicken and Linguini

Ingredients

• 1/2 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 oven to 350 degrees F (175 degrees C).

Place butter into a 9×13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.

Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, 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 dish.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil 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.