Ingredients

Click the image below for a video guide.

• 2 x tins of potatoes
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp oil
• 4 tbsp garlic cloves, minced
• 1 tbsp thyme
• 6 chicken portions
• ½ tsp paprika
• 300g carrots, cooked, to serve
• 200g baby spinach
• Knob of butter
• 1 onion, diced
• 2 tbsp garlic granules
• 2 tbsp plain flour
• 300ml milk
• 50g mature cheddar, grated

Method

1. Put the potatoes into a large roasting tray. Mix 1 tbsp of oil with salt, pepper, and thyme.

2. Scatter the garlic granules among the potatoes and drizzle over the oil mix. Toss the potatoes to ensure they are coated with the oil. Squash down the potatoes with a masher or glass.

3. Mix the remaining 1 tbsp of oil with the paprika and coat the chicken portions with it. Sit the chicken on top of the potatoes.

4. Cook in the oven for 45 minutes at 200ºC or the air fryer for 30 minutes at 180ºC.

5. Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander.

6. Pour over the boiling water to wilt the leaves. Leave to cool.

7. Heat the butter in a small pot. Add the onion and cook for 8 minutes until softened. Stir in the garlic and cook for 1 more minute. Pour in the milk a little at a time until you have a smooth sauce. Bring to a gentle simmer and stir until the sauce has thickened.

8. Squeeze out any liquid left in the spinach and chop it up. Add to the sauce along with the nutmeg.

9. Put into a small baking dish and sprinkle over the cheese. Bake in the oven for 15 minutes.

10. Once cooked remove two chicken portions and set aside to use the meat for chicken fried rice later in the week.

11. Serve one chicken portion each with potatoes, creamed spinach and carrots.

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