Michael and Rachel's

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Tray Baked Chicken, Squashed Potatoes, and Creamed Spinach

Updated: 20 Nov 2018

Ingredients

  • 2 chicken breasts
  • Oregano
  • Paprika, smoked paprika
  • Salt, pepper
  • Olive oil, knob of butter
  • 150g cherry tomatoes on the vine
  • 4 rashers smoked streaky bacon

  • Lemon juice

  • 350g small red skinned potatoes or new potatoes

  • Fresh rosemary
  • Bay leaves

  • 2 cloves garlic

  • Half bunch spring onions

  • 1 clove garlic
  • Thyme
  • Nutmeg
  • Butter
  • 300g prewashed baby spinach
  • 50ml single cream
  • 25g parmesan cheese

Method

  1. Mix together the oregano, paprika, salt, and pepper in a shallow dish. Rub into the chicken. Fry the chicken in the olive oil and butter for about 5 minutes per side until starting to turn golden.
  2. Meanwhile, wash and halve the potatoes. Put on to boil in water with a pinch of salt. It will need to boil for about 12 minutes.
  3. Once cooked, transfer the chicken to a roasting tin / dish. Add the tomatoes and a few drops of lemon juice. Top each chicken breast with streaky bacon. Place under a hot grill for about 15 minutes.
  4. Once the potatoes are cooked, drain and steam dry. Add some olive oil, rosemary, and bay leaves to the pan you cooked the chiekn in. Pour the potatoes on top, and add some olive oil, salt, and garlic. Turn up the heat. Use a flat lid to press down on the potatoes so that they burst and squash. Leave to go golden. Continue to turn and squash alternately until golden and crispy.
  5. While finishing the potoates, make the creamed spinach. Saute the spring onions and garlic. Add a dash of hot water and then add the thyme, nutmeng, and a knob of butter. Simmer for a couple of minutes. Add the spinach and leave it to wilt. Keep stirring so nothing catches. Just before serving addd the cream and parmesan and leave the heat on low.
  6. When the chicken is cooked through, the spinach wilted and creamy, and the potatoes crispy and golden, you are ready to serve.

N.B to make this meal quicker, chop the potatoes into smaller chunks and flatten the chicken with a meat hammer at step one. Cooking times can be reduced accordingly.