Name: Roast Chicken with Crispy 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 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; Salt and pepper, to taste

Introduction

This roast chicken with squashed new potatoes and cheesy creamed spinach is a comforting, flavorful meal perfect for family dinners. Tender chicken legs roast alongside aromatic potatoes, while the rich spinach bake adds a creamy, cheesy finish. It’s a satisfying dish that’s easy to prepare and sure to please everyone at the table.

A white baking tray filled with roasted chicken pieces with golden brown, crispy skin arranged alongside halved roasted potatoes with a light golden texture, all resting on a white marbled surface. Scattered among the chicken and potatoes are whole garlic cloves, browned slightly. Below the tray, a white ceramic dish contains a layered spinach and cheese bake with browned, bubbly cheese on top and visible green spinach leaves within. To the right is a white plate partially shown, holding a piece of roasted chicken, and a fork placed neatly beside it. A small bowl with some pepper sits near the top right corner. A woman's hand is slightly visible near the tray. photo taken with an iphone --ar 4:5 --v 7

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

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)/gas mark 6. Halve any large potatoes so they are roughly the same size. Place them in a pan of water, bring to the boil, and simmer for 8–10 minutes until tender. Drain well.

Step 2: Tip the potatoes into a large roasting tray in a single snug layer. Drizzle with 1 tablespoon of olive oil, season, and add the lemon zest, whole garlic cloves, thyme leaves, and bay leaves. Toss gently to coat the potatoes. Use a potato masher to gently press down and slightly crack each potato without breaking them apart.

Step 3: Place the chicken legs on top of the potatoes. Rub the chicken with the remaining olive oil and sprinkle with paprika. Season well. Roast in the oven for 45 minutes until the chicken is golden brown and cooked through.

Step 4: While the chicken roasts, prepare the creamed spinach. Boil the kettle and place the spinach in a colander. Pour the boiling water over the leaves to wilt them. Leave to cool.

Step 5: Heat the butter in a pan. Add the chopped onion and cook gently for 8–10 minutes until softened. Add the crushed garlic and cook for another minute. Stir in the plain flour and cook for a further minute.

Step 6: Gradually pour in the milk, stirring continuously and adding it a little at a time until you have a smooth sauce. Bring to a simmer, stirring regularly, until the sauce thickens.

Step 7: Squeeze out any excess liquid from the wilted spinach and roughly chop it. Stir the spinach and a generous grating of nutmeg into the sauce. Season to taste.

Step 8: Transfer the spinach mixture to a baking dish. Top with the grated mature cheddar and bake in the oven for 15 minutes until golden and bubbling.

Step 9: Once cooked, cover the chicken and rest for 5 minutes. Set aside 2 chicken legs to cool before chilling for lunch the next day.

Step 10: Serve the remaining chicken (one full leg per adult, either a drumstick or thigh per child) with the squashed new potatoes, cheesy creamed spinach, and cooked carrots on the side.

Tips & Variations

Use fingerling or baby potatoes of similar size for even cooking and easy squashing.

For extra flavor, add fresh rosemary or smoked paprika to the chicken rub.

The creamed spinach can be made ahead and baked just before serving to save time.

Substitute mature cheddar with gruyère or mozzarella for a different cheesy twist.

Add a squeeze of fresh lemon juice to the creamed spinach just before serving for brightness.

Storage

Store any leftover chicken, potatoes, and creamed spinach separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven to preserve texture, or microwave until warmed through. The prepared chicken legs held back before serving make a great cold lunch option the next day.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, chicken thighs or bone-in breasts can be substituted, though cooking times may vary slightly. Make sure the chicken is cooked through and juices run clear before serving.

What can I use instead of plain flour for the creamed spinach sauce?

You can use a gluten-free flour blend or cornstarch as a thickener to make this dish suitable for gluten-free diets. Adjust quantities slightly to achieve the desired sauce consistency.