Baked Chicken Thighs with Spinach Linguine

Follow our step-by-step guide on how to make Baked Chicken Thighs with Spinach Linguine.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   In a spacious 9x13-inch baking dish, place the butter and let it melt in the oven as it warms up, which should take about 5 minutes.

3. Step 3

   Once the butter is beautifully melted, stir in the chopped onion, dried basil, red pepper flakes, salt, and black pepper, creating a fragrant mixture.

4. Step 4

   Gently nestle the chicken thighs into the dish, turning them to ensure they are well-coated with the savory onion blend, making sure the skin side is facing up for that perfect crisp.

5. Step 5

   Slide the dish into the preheated oven and let the chicken bake for approximately 1 hour, or until the juices run clear and an instant-read thermometer registers 165°F (74°C) near the bone.

6. Step 6

   Once done, carefully remove the chicken from the dish.

7. Step 7

   While the chicken bakes, bring a large pot of lightly salted water to a rolling boil.

8. Step 8

   Add the linguine and cook for about 11 minutes, or until it reaches that delightful al dente texture.

9. Step 9

   Drain the pasta and set it aside.

10. Step 10

    Now, mix the thawed spinach into the onion-butter sauce until everything is harmoniously combined.

11. Step 11

    Toss in the cooked linguine along with the grated Parmesan cheese, ensuring every strand is coated in that rich, flavorful sauce.

12. Step 12

    To serve, elegantly place the succulent chicken thighs atop the pasta, and savor the deliciousness of your creation!.