Autumn Roast: Nutmeg, Garlic & Red Wine Chicken with Sweet Potatoes

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Step 1

Marinade the chicken in the balsamic vinegar, garlic, nutmeg, a glug of wine, and thyme for a couple of hours.

Step 2

Place the chicken in a roasting dish with the carrots and onions. Top with thyme, garlic frylight, nutmeg, salt and pepper.

Step 3

In a separate pan, line with tinfoil and place the sweet potatoes. Stab the sweet potatoes with a fork, spray with frylight and sprinkle on salt. Cover the garlic bulb in tinfoil and roast in the same tray.

Step 4

Once the chicken is cooked and tender, shred and place in pan with the carrots, onions, and rest of the wine. Squeeze out the roasted garlic. Add 1 tbsp bisto and reduce.

Step 5

Once the sweet potatoes are soft, take them out of the oven, roughly chop and put in with the chicken. Add the spinach and wilt.