Thyme Roasted Chicken and Potatoes
with Spinach and Buttered Radishes
Drum roll please for our British Veggie of the Month - it’s the ravishing radish! André says “This is a really cool way of cooking radish which a lot of people don’t think of.”. Fancy transforming radish from a salad veggie to a deliciously warm, buttery side? André... you 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
British Chicken Thighs
3
Thyme
2
New Potatoes
1
Red Onion
1
Radish
1
Garlic Clove
6
Baby Spinach
2
Netherend Butter Salted
(Contains Milk)
6
Lemon Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees and bring a pot of water to the boil with 1/2 tsp of salt. Pop the chicken thighs on a baking tray and season with a generous pinch of salt, a good grind of black pepper and 1 tbsp of olive oil. LH: Strip the thyme leaves from their stalks using your thumb and first finger. Sprinkle half of the thyme leaves over the chicken thighs and then massage in. Roast the chicken thighs on the top shelf of your oven for 40 mins.
With the chicken in your oven, get on with the rest of the prep. Cut the new potatoes in half 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 then slice into half moon shapes roughly 1cm thick. Put the red onion on another baking tray and drizzle over 1 tbsp of oil. Add the par-cooked potatoes, the leftover thyme leaves and ½ tsp of salt. Mix well and then pop in the centre of your oven to cook for 25 mins.
Cut the radishes in half. Peel and grate the garlic. Tip: Use a garlic press if you have one! Rinse the spinach leaves under cold water in a colander.
Pop the radishes into a pot and cover with 200ml of water. Add a pinch of salt and 2 tsp of sugar (if you have some). Bring the pot to the boil, reduce the heat to medium and cook the radishes for 10 mins. The water should evaporate by two-thirds in this time. Once your radishes are tender, remove from the heat. We will mix in the butter later.
When your chicken and potatoes are golden and cooked through, remove them from your oven and get on with the spinach. Heat a frying pan on medium heat and add half of the butter and the grated garlic. Once the butter has melted add the spinach leaves to the pan, stir and then pop on a lid. Cook for another 2 mins until the leaves are wilted. Season with a generous pinch of salt and a good grind of black pepper.
Warm the radishes over a medium heat and mix in the remaining butter so as they are nicely glazed.
Serve your chickenon top of a generous serving of roast potatoes. Pop some spinach and radishes alongside. Finish with a dollop of the lemon mayonnaise and tuck in!
