The BBC Good Food logo
All-in–one chicken with wilted spinach served in a casserole dish

All-in–one chicken with wilted spinach

By
A star rating of 4.3 out of 5.15 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Enjoy this healthy chicken traybake with a speedy spinach side that's packed with iron. It's also low in fat and contains four of your 5-a-day

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal453
low infat14g
saturates3g
carbs28g
sugars22g
fibre13g
protein46g
salt1g
Advertisement

Ingredients

  • 2 beetroot , peeled and cut into small chunks
  • 300g celeriac , cut into small chunks
  • 2 red onions , quartered
  • 8 garlic cloves , 4 crushed, the rest left whole, but peeled
  • 1 tbsp rapeseed oil
  • 1½ tbsp fresh thyme leaves , plus extra to serve
  • 1 lemon , zested and juiced
  • 1 tsp fennel seeds
  • 1 tsp English mustard powder
  • 1 tsp smoked paprika
  • 4 tbsp bio yogurt
  • 4 bone-in chicken thighs , skin removed
  • 260g bag spinach

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Tip the beetroot, celeriac, onions and whole garlic cloves into a shallow roasting tin. Add the oil, 1 tbsp thyme, half the lemon zest, fennel seeds and a squeeze of lemon juice, then toss together. Roast for 20 mins while you prepare the chicken.

  • STEP 2

    Stir the mustard powder and paprika into 2 tbsp yogurt in a bowl. Add half the crushed garlic, the remaining lemon zest and thyme, and juice from half the lemon. Add the chicken and toss well until it’s coated all over. Put the chicken in the tin with the veg and roast for 40 mins until the chicken is cooked through and the vegetables are tender.

  • STEP 3

    About 5 mins before the chicken is ready, wash and drain the spinach and put it in a pan with the remaining crushed garlic. Cook until wilted, then turn off the heat and stir in the remaining yogurt. Scatter some extra thyme over the chicken and vegetables, then serve.

Goes well with

Recipe from Good Food magazine, April 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.15 ratings
Advertisement
Advertisement
Advertisement

Sponsored content