I used to think my aunts’ dish was a thing of the past, but I found it and it’s tastier than ever!

Preheat your oven to 400°F (200°C).

Place the potato wedges in a large bowl, drizzle with olive oil, and season with salt, pepper, and half of the minced garlic. Toss to coat evenly.

Arrange the potatoes on a baking sheet and bake for 15 minutes.

Meanwhile, in the same bowl, combine the Parmesan cheese, breadcrumbs, oregano, thyme, remaining garlic, salt, and pepper.

Brush the chicken breasts with melted butter and press them into the Parmesan mixture, ensuring they are well-coated.

Remove the potatoes from the oven and push them to the sides of the baking sheet. Place the spinach in the center and lay the chicken breasts on top.

Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.

Let the dish rest for a few minutes before serving to allow the flavors to meld.

For a spicier kick, add a pinch of red pepper flakes to the Parmesan mixture. If you prefer a creamier texture, consider adding a dollop of sour cream or Greek yogurt on top of the chicken before serving. You can also swap out the spinach for kale or Swiss chard for a different leafy green experience. For a gluten-free option, use gluten-free breadcrumbs or crushed nuts instead of regular breadcrumbs.