Name: Roast Chicken with Squashed New Potatoes and Cheesy Creamed Spinach Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: British
Ingredients: 700g baby new potatoes; 2 tbsp olive oil; 1 lemon, zested; 4 garlic cloves, whole and unpeeled; Small bunch of thyme, leaves picked and torn, plus a few small leaves to serve; 4 bay leaves; Chicken legs (thighs and drumsticks); ½ tsp paprika; Salt and freshly ground black pepper, to season; 300g carrots, cooked, to serve; 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

Ingredients

700g baby new potatoes

2 tbsp olive oil

1 lemon, zested

4 garlic cloves, whole and unpeeled

Small bunch of thyme, leaves picked and torn, plus a few small leaves to serve

4 bay leaves

Chicken legs, including thighs and drumsticks (enough for your family)

½ tsp paprika

300g carrots, cooked, to serve

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

Instructions

Step 1: Heat the oven to 200°C (180°C fan or gas mark 6). Halve any large potatoes so they are roughly the same size. Place them in a pan of water, bring to a boil, then simmer for 8–10 minutes until tender. Drain well.

Step 2: Transfer the potatoes to a large roasting tray in a single snug layer. Drizzle with 1 tablespoon of olive oil, season well, and add the lemon zest, whole garlic cloves, torn thyme leaves, and bay leaves. Toss everything gently to coat the potatoes.

Step 3: Using a potato masher, gently press down on each potato to crack it without breaking it apart completely. Place the chicken legs on top of the potatoes. Rub the remaining olive oil and paprika over the chicken, then season with salt and pepper.

Step 4: Roast everything in the oven for 45 minutes, until the chicken is golden brown and cooked through.

Step 5: Meanwhile, prepare the creamed spinach. Boil a kettle and pour the boiling water over the spinach in a colander to wilt the leaves. Set aside to cool.

Step 6: Heat the knob of butter in a pan over medium heat. Add the chopped onion and cook for 8–10 minutes until softened. Stir in the crushed garlic and cook for another minute.

Step 7: Sprinkle in the plain flour and cook for 1 minute, stirring continuously. Slowly pour in the milk, a little at a time, whisking to avoid lumps and creating a smooth sauce.

Step 8: Bring the sauce to a gentle simmer, stirring constantly until it thickens. Squeeze any excess liquid from the spinach, roughly chop it, and stir it into the sauce along with a generous grating of nutmeg. Season to taste.

Step 9: Transfer the creamed spinach to a baking dish, sprinkle the grated mature cheddar on top, and bake in the oven for 15 minutes until golden and bubbling.

Step 10: Remove the chicken and potatoes from the oven. Cover the chicken and let it rest for 5 minutes. You can set aside two chicken legs to cool, then chill for lunch the next day.

Step 11: Serve the roast chicken with the squashed potatoes, cheesy creamed spinach, and cooked carrots for a complete, delicious meal.

Tips & Variations

For extra crispy potatoes, drain them well and let them dry slightly before roasting.

Swap the paprika for smoked paprika if you prefer a deeper smoky flavor.

You can use kale instead of spinach for a different twist on the creamy greens.

Add a splash of white wine to the creamed spinach sauce for added depth.

Storage

Store any leftover chicken and potatoes in an airtight container in the fridge for up to 2 days. The creamed spinach can also be refrigerated separately for up to 2 days. Reheat the chicken and potatoes in the oven at 180°C until warmed through, and gently reheat the spinach on the stove or in the microwave, stirring occasionally.

FAQs

Can I use chicken breasts instead of legs?

Yes, chicken breasts can be used but may cook faster and risk drying out. Reduce the roasting time and check for doneness frequently.

Can I prepare this meal ahead of time?

You can prepare the potatoes and creamed spinach in advance and chill them. Roast the chicken fresh for best texture, or cook everything together and reheat gently before serving.