Roast Chicken Thighs over Spinach and Linguine

This is a delicious and easy recipe that Sunset Magazine published a long time ago, well before the Lane family sold the magazine to Time. Those were the days you could trust their recipes to always be good.

1/2 cup butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tablespoon dry basil
1/2 tps Aleppo pepper
8 chicken thighs, dried with a paper towel and fat deposits removed
2 packages (10 oz. each) frozen chopped spinach
16 oz. linguine
1 cup grated Parmesan cheese
1 orange cut in wedges.
Melt butter in a 10 by 15 baking pan in 400º oven. Stir onion, garlic, basil, and Aleppo pepper into the melted butter. Place the chicken, skin side down, in the butter mixture and then turn it over. Roast the chicken uncovered for 45 minutes, until it is 165º. While the chicken roasts, thaw the spinach in a baking pan next to the chicken. That will take about 30 minutes. Break it up into chunks after about 15 minutes to speed thawing. Pour the thawed spinach into a colander and squeeze out the liquid.
Bring a pot of salted water to a boil and cook the linguine according to package directions. It will likely take about 12 minutes to cook the linguine.
When the chicken is done, remove it from the pan and keep it warm. Add the spinach to the pan along with the linguine and the cheese. Mix with forks and scrape any browned bits free. Season to taste with salt.
To serve, mound the pasta mixture on each plate, top with chicken, and place orange wedges on the side. The orange wedges should be squeezed on the chicken and pasta.