Roast Chicken with Smashed Potatoes and Veg

Name: Roast Chicken with Smashed Potatoes and Veg
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 4 skin-on chicken fillets (ideally corn-fed or free-range); ½ tsp paprika; 675 g baby new potatoes; finely grated rind of 1 lemon; 1 tsp fresh thyme leaves; 250 g baby spinach leaves; a knob of butter; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 tbsp plain flour; 300 ml milk; a pinch of ground nutmeg; 25 g mature Cheddar cheese, finely grated; 400 g baby carrots; 1 tbsp rapeseed oil; 1 tsp honey; a squeeze of lemon juice; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This is a fantastic alternative to a yummy roast chicken dinner delivered in under an hour. The creamed spinach is perfect instead of the more traditional gravy and the slightly caramelised roasted baby carrots cut through the richness perfectly.

Ingredients

4 skin-on chicken fillets (ideally corn-fed or free-range)
½ tsp paprika
a knob

Dinner
Main course

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Put the potatoes in a large pan of water and bring to the boil, then reduce the heat and simmer for 10-15 minutes, until just tender – this will depend on their size. Drain.

Tip the potatoes into a large roasting tin and dri