2(10 ounce) packages of frozen chopped spinach, thawed and squeezed to remove excess moisture
1cupof grated Parmesan cheese
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Place the butter in a 9x13-inch baking dish and put it in the oven until the butter is melted, which should take about 5 minutes.
In the melted butter, add the onion, basil, red pepper flakes, salt, and black pepper. Stir everything together.
Add the chicken to the dish, making sure to coat it with the onion mixture. Place the chicken skin-side up.
Bake the chicken in the preheated oven for about 1 hour, or until it is no longer pink at the bone and the juices run clear. Use an instant-read thermometer near the bone to check if the internal temperature reaches 165 degrees F (74 degrees C).
Once the chicken is cooked, remove it from the dish.
In a large pot, bring lightly salted water to a boil. Cook the linguine in the boiling water until it is tender yet firm to the bite, which should take about 11 minutes. Drain the linguine.
Mix spinach into the onion-butter sauce until it is well combined. Then, add the linguine and Parmesan cheese, tossing everything together.
Place the chicken on top of the pasta before serving.