dinner

SUNDAY

Roast chicken with squashed new potatoes & cheesy creamed spinach

SERVES 3 (or 2 adults and 2 children) PREP 15 mins COOK 1 hr 5 mins EASY

700g baby new potatoes
2 tbsp olive oil
1 lemon, zested
4 garlic cloves, whole and unpeeled
small bunch of thyme, leaves picked
4 bay leaves
5 chicken legs, including thighs and drumsticks (some of the chicken can be used for tomorrow’s lunch)
½ tsp paprika
300g carrots, cooked, to serve

For the creamed spinach

200g bag baby spinach
knob of butter
1 onion, chopped
2 garlic cloves, crushed
2 tbsp plain flour
300ml milk
generous grating of nutmeg
20g mature cheddar, grated

1 Heat the oven to 200C/180C fan/ gas 6. Halve any large potatoes so they’re all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.

Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and