Roasted Garlic Chicken With Mushrooms, Potatoes And Spinach - Rick Bayless

Ingredients

• 1 medium white onion, sliced 1/4-inch thick
• 1 pound mushrooms (anything from oyster and shiitake to wild varieties like morel, chanterelle, hedgehog or hen of the woods), well washed, tough stems removed and sliced (about 5 cups)
• 3/4 pound small red- or white-skinned boiling potatoes (I like ones that are about 1-inch across; if they're larger, cut them in halves or quarters)
• 2-3 fresh green chiles, stemmed, seeded if you wish and finely chopped
• 2/3 cup Roasted Garlic Mojo (stir before measuring)
• 1/2 cup loosely packed, roughly chopped flat-leaf parsley, plus a little more for serving OR 1/4 cup loosely packed, roughly chopped fresh epazote leaves
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups chicken broth
• 8 small (about 2 1/2 pounds) bone-in, skin-on chicken thighs
• 2 cups (about 2 ounces) loosely packed sliced spinach, stems removed