Feel like something easy and delicious?

This is it. Packed full of flavour, all in one-pan and quick! Throw together a big salad to side with the chicken while it's baking in the oven and you have yourself a beautiful, nutritious meal. I lOVE this recipe and I think you will too!

Green Crispy Chicken with Garlicky Cream Sauce

This recipe was originally created for Brenda Janschek.

serves 4 -- 35 mins prep + cook time -- great leftovers dish

You will need: Chopping board, knife, measuring cups, measuring spoons, large oven-proof pan, medium pan

INGREDIENTS

1/2 tbsn olive oil

salt and freshly ground black pepper, to taste

800g organic, free-range chicken thighs - skin on

6 kilfer potatoes or 3 medium sweet potatoes, roughly chopped into 2cm pieces

3 cups baby spinach

Creamy garlic sauce

2 tbsn butter

4 cloves garlic, minced

2 tablespoons spelt flour

1 teaspoon dried thyme

1 cup chicken broth, or more, as needed

1/2 cup of cream

1/4 cup freshly grated Parmesan

salt and freshly ground black pepper, to taste

METHOD

Preheat oven to 200 degrees.
Season skin well with salt and pepper. Preheat a large ovenproof pan to med – high, add oil and pan fry chicken skin side down for 3-4 minutes. Turn the chicken, searing bottom side for a further 2-3 mins. Turn off heat and scatter potatoes and spinach between chicken.
Prepare the garlic potato sauce by melting butter in medium pan over med heat. Add garlic, and stir for 1 min. Whisk in flour, stock and thyme. Turn off heat and stir through cream and parmesan. Season with salt and pepper to taste.
Pour garlicky cream sauce over chicken, spinach and potatoes and bake into the oven for 20-25 mins.
Garnished with parsley or a squeeze of lemon juice.