Preheat your oven to 375°F.

Bring the chicken thighs to room temperature, then pat them very dry with paper towels.

Season the chicken on both sides with salt and cracked black pepper.

Add the softened cream cheese, chopped spinach, sun-dried tomatoes, ½ tsp of the Zesty Italian seasoning, Italian seasoning, lemon zest and Pecorino Romano to a mixing bowl. Mix everything together until the ingredients are evenly incorporated throughout the cream cheese.

In a separate bowl, whisk together the olive oil, juice of 1 lemon, tomato paste, garlic paste, Better Than Bouillon Chicken Base, crushed red pepper flakes, parsley, Pecorino Romano and the rest of the packet of Good Seasons Italian dressing mix.

Arrange the sliced russet potatoes and onions inside a 9×13-inch baking dish. Drizzle a small amount of the Italian marinade over the potatoes and onions. Toss everything together until the vegetables are lightly coated, then spread them into an even layer.

Carefully loosen the skin from each chicken thigh with your fingers, creating a pocket without completely removing the skin. Add a few tablespoons of the creamy spinach mixture underneath the skin of each thigh. Gently spread the mixture across the top of the chicken meat, then pull the skin back over the stuffing.

Place the stuffed chicken thighs skin-side up over the potatoes and onions. Pour the remaining Italian marinade evenly over the chicken, potatoes and onions.

Bake the chicken uncovered at 375°F for about 1 hour on the middle rack of the oven, until the chicken is fully cooked, the skin is golden and the potatoes are tender.

During the second half of cooking, baste the chicken once or twice with the marinade and pan juices from the bottom of the baking dish.

Once the chicken is cooked, carefully transfer the thighs to a platter and loosely cover them with foil. Increase the oven temperature to 450°F. Return the potatoes and onions to the oven for another 7–10 minutes, or until the edges are golden and caramelized.

Allow the chicken to rest for about 5–10 minutes before serving. Spoon the roasted potatoes, onions and plenty of those delicious Italian pan juices onto each plate. Place a stuffed chicken thigh over the top and serve!