Description
A comforting roast chicken dish served with gently squashed new potatoes and rich, cheesy creamed spinach, accompanied by tender carrots. This hearty meal combines crispy, golden chicken legs with flavorful herbed potatoes and a creamy spinach bake, perfect for a family dinner.
Ingredients
Scale
Roast Chicken & Potatoes
- 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
Vegetables
- 300g carrots, cooked, to serve
- 200g bag baby spinach
Creamed 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
- Prepare and parboil potatoes: Halve any large new potatoes so all pieces are similar in size. Place them in a pan of boiling water and simmer for 8-10 minutes until tender. Drain and set aside.
- Roast potatoes and chicken: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the drained potatoes in a large roasting tray in a single layer. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and add lemon zest, whole garlic cloves, thyme leaves, and bay leaves. Toss gently to coat. Use a potato masher to lightly crush each potato without breaking them apart. Place the chicken legs on top, rub with the remaining olive oil and paprika, then season well. Roast in the oven for 45 minutes, until the chicken is golden brown and cooked through.
- Wilt the spinach: Boil a kettle, place the baby spinach in a colander, and pour boiling water over the leaves to wilt them. Allow to cool, then squeeze out any excess liquid and roughly chop the spinach.
- Make creamed spinach sauce: Heat 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. Sprinkle in the plain flour and cook for one minute, stirring constantly. Gradually pour in the milk, stirring continuously until you achieve a smooth sauce. Bring to a gentle simmer, stirring until the sauce thickens.
- Combine and bake creamed spinach: Add the chopped spinach and a generous grating of nutmeg to the sauce. Season to taste. Transfer the mixture into a baking dish, sprinkle grated mature cheddar on top, and bake in the oven for 15 minutes or until golden and bubbling.
- Rest the chicken: Once the chicken and potatoes are cooked, cover the chicken and let it rest for 5 minutes before serving. Set aside two chicken legs to cool, then chill for lunch the next day.
- Serve: Plate the roast chicken portions (one full leg per adult, thigh or drumstick per child) alongside the squashed new potatoes, cheesy creamed spinach, and cooked carrots. Garnish with remaining thyme leaves for a fresh aromatic touch.
Notes
- You can prepare the creamed spinach ahead of time and reheat before serving.
- Using whole garlic cloves during roasting mellows their flavor and adds a lovely aroma.
- Be gentle when squashing the potatoes to maintain some texture and prevent them from turning into mash.
- This recipe works well with other greens like kale or Swiss chard if you prefer.
- Leftover chicken legs can be used cold or warmed up for a delicious next-day lunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Roasting
- Method: Roasting
- Cuisine: British
Keywords: roast chicken, new potatoes, creamed spinach, family dinner, easy roast recipe, cheesy spinach, lemon zest, thyme, comforting meal
