roast chicken with chilli and chive sauce

according to hello fresh nutrition: per serving 568 kcals/25.4 g fat/13.3 g saturated fat/42.3 g carbs/3.8 g sugar/44.6 g protein/ 0.83 g salt

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240 °C/220 °C fan and boil a full kettle.

Step 2

Heat a drizzle of oil in a frying pan on high heat.

Step 3

Once hot add chicken and season with salt and pepper.

Step 4

Fry until golden, 2-3 mins each side.

Step 5

Transfer to a baking tray and roast on the top shelf until cooked, 12-15 mins.

Step 6

Meanwhile, fill a large saucepan with boiling water and heat with ½ tsp salt.

Step 7

Chop potatoes into 2 cm chunks and add to saucepan, boiling for 12-15 mins. Add the spinach in the last min.

Step 8

Half, deseed and finely chop the chilli.

Step 9

Finely chop the chives and peel and grate the garlic.

Step 10

Add the frying pan back on the heat with a drizzle of oil.

Step 11

Add the chilli & garlic, frying for 1 min.

Step 12

Stir in the water and chicken stock paste.

Step 13

Bring to the boil and simmer until slightly reduced, 2 mins.

Step 14

Mix in the creme fraiche and ¾ of the chives.

Step 15

Season to taste w/ pepper then take off the heat.

Step 16

When the chicken is almost cooked, reheat the sauce and add a splash of water if too thick.

Step 17

Season the cooked spinach and potatoes w/ salt and pepper and add the butter.

Step 18

Cut the cooked chicken into thick slices and put on a plate.

Step 19

Serve with spinach and potatoes and then cover the chicken with the creamy sauce.

Step 20

Garnish with the remaining chives and enjoy.

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