ALL-IN-ONE CHICKEN WITH WILTED SPINACH

All-in-one chicken with wilted spinach image

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

Provided by Sara Buenfeld

Time 1h20m

Number Of Ingredients 13

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 453 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 13 grams fiber, Protein 46 grams protein, Sodium 1 milligram of sodium