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
Prep:20 mins
Serves 2
2 beetroot, peeled and cut into small chunks300g celeriac, cut into small chunks2 red onions, quartered8 garlic cloves, 4 crushed, the rest left whole, but peeled1 tbsp rapeseed oil1½ tbsp fresh thyme leaves, plus extra to serve1 lemon, zested and juiced1 tsp fennel seeds1 tsp English mustard powder1 tsp smoked paprika4 tbsp bio yogurt4 bone-in chicken thighs, skin removed260g bag spinach
STEP 1Heat 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 2Stir 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 3About 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.
