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Mix together salt, pepper, garlic, onion powder, thyme, rosemary, and paprika
Season chicken thighs on both sides with the spice mixture
Wrap seasoned chicken and place in the fridge to marinate for at least 1 hour
Cut each potato into 8 equal pieces
Transfer potatoes into a baking pan
Drizzle olive oil on the potatoes and season with salt and pepper
Partially bake the potatoes in a 400°F preheated oven for 30 minutes
Sear marinated chicken in heated oil, skin side down, 3 minutes on each side until golden brown
Remove chicken from the pan and set aside
In the same pan, sauté spinach until wilted
Remove spinach from the pan and set aside
Melt butter in the same pan
Add minced garlic and sauté until fragrant
Add flour and cook for 1 minute
Add chicken broth and let the sauce cook and thicken
Add milk, heavy cream, parmesan cheese, chicken bouillon cube, parsley, and basil, then cook for 1 minute
Place chicken on the partially baked potatoes, add spinach and sauce
Bake in a 400°F oven for 35 to 40 minutes until chicken reaches 165°F internal temperature and potatoes are fully cooked
Let rest for 10 minutes before serving