Thyme Roasted Chicken and Potatoes
with Spinach and Buttered Radishes
We feel that the sweet little radish does not receive the love and respect it deserves. André aims to change this narrow thinking by transforming the radish from a salad veggie to a deliciously warm, buttery side? André... you are an absolute GENIUS!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Chicken Thigh
1
Dried Thyme
2
New Potatoes
1
Red Onion
1
Radish
1
Garlic Clove
1
Baby Spinach
20
Unsalted Butter
(Contains Milk)
6
Lemon Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
200
Water
2
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees and bring a pot of water to the boil with a pinch of salt. Pop the chicken on a baking tray, season with a generous pinch of salt, a good grind of black pepper and a glug of oil. Sprinkle half the thyme over your chicken and massage in. Roast your chicken on the top shelf of your oven for 40 mins. Tip: The chicken is cooked when it is no longer pink in the middle.
Cut the new potatoes in half (no need to peel) and pop them into the boiling water. Cook for 10 mins until half cooked and then drain in a colander.
Cut the red onion in half through the root, peel and slice into half moon shapes, roughly 1cm thick. Put your onion on another baking tray and drizzle over a glug of oil. Add your potatoes, the remaining thyme and a generous pinch of salt. Mix well and then pop on the middle shelf of your oven for 25 mins.
Cut each radish in half. Peel and grate the garlic (or use a garlic press if you have one). Rinse the spinach under cold water in a colander.
Pop your radish into a pot and cover with water (amount specified in the ingredient list). Add a pinch of salt and sugar (amount specified in the ingredient list). Bring to the boil, reduce the heat to medium and cook for 10 mins. The water should evaporate by two-thirds in this time. Once your radish is tender, remove from the heat.
When your chicken and potatoes are golden and cooked through, remove them from your oven. Heat a frying pan on medium heat and add half the butter and your garlic. Once your butter has melted, add your spinach, stir and then pop a lid on. Cook for 2 mins until your spinach has wilted. Season with a generous pinch of salt and a good grind of black pepper.
Warm your radish over medium heat and mix in your remaining butter.
Serve your thyme roasted chicken on top of a generous serving of roast potatoes. Pop some spinach and buttered radishes alongside. Finish with a dollop of the lemon mayonnaise and tuck in!
