Roast Chicken With Squashed New Potatoes Cheesy Creamed Spinach Recipes

ROAST CHICKEN WITH SQUASHED NEW POTATOES & CHEESY CREAMED SPINACH

Steps:

• Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they're all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
• Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
• Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
• Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
• Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
• Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.

ROASTED POTATOES AND SPINACH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
• Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
• Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

OVEN-ROASTED CHICKEN WITH NEW POTATOES

Steps:

• Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
• Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
• Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
• Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.

ROASTED SPATCHCOCKED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
• Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.
• Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
• Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
• Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.

OVEN ROASTED CHICKEN WITH NEW POTATOES

Steps:

• Heat oven to 450*.
• In small bowl, mix herbs, salt, pepper and oil.
• Place chicken, breast side down, in shallow roasting pan.
• Arrange potatoes around chicken in pan.
• Drizzle half of oil mixture over potatoes; stir to mix.
• Bake 20 minutes.
• Remove pan from oven. Spoon some of the remaining oil mixture over chicken and potatoes; stir potatoes.
• Turn breast side up. Return to oven; bake 10 minutes longer.
• Remove pan from oven.
• Reduce oven temperature to 325*.
• Drizzle remaining oil mixture over chicken and potatoes; stir potatoes.
• Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Return to oven; bake 40 to 50 minutes longer or until thermometer reads 180* and legs move easily when lifted or twisted and potatoes are tender.

CREAM-OF-CHICKEN CHEESY POTATOES

Steps:

• Combine hashbrowns, 1/2 cup butter, salt, pepper, onions, chicken soup, cheddar cheese, & sour cream in a large bowl.
• Place in a buttered 9x13 inch pan.
• Melt 1/4 cup butter and mix with cornflakes.
• Sprinkle on top of hashbrown mixture.
• Bake at 350 degrees for 45 minutes.