SUNDAY
Roast chicken & baby roasties with cheesy creamed spinach
■ Serves 3 (or 2 adults and 2 children) ■ Prep 15 mins ■ Cook 1 hr 5 mins
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 legs 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. Put the potatoes 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. Place the chicken on top, rub with the rest of the oil and the paprika. Season. Roast for 45 mins until golden
