Chicken, Beetroot and Spinach Traybake
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Chicken, Beetroot and Spinach Traybake

Chicken, Beetroot and Spinach Traybake

Ingredients

Method

  • 2 beetroot, cut into chunks
  • 300g celeriac, cut into chunks
  • 2 quartered red onions
  • 8 garlic cloves, 4 peeled, 4 crushed
  • 1 tbsp oil
  • 1.5 tbsp thyme leaves
  • 1 lemon, zest and juice
  • 1 tsp each fennel seeds, mustard powder and smoked paprika
  • 4 tbsp yoghurt
  • 4 whole chicken thighs, skin removed
  • 250g spinach leaves
  • Preheat the oven to 200C. Chuck the celeriac, onions, beetroot and whole garlic cloves in a roasting tin with the oil, most of the thyme, the fennel seeds, half the lemon zest and a good squeeze of lemon juice. Toss to combine, then roast for 20 mins. Meanwhile, mix the mustard, paprika and yoghurt in a bowl with half the crushed garlic, the remaining thyme and lemon zest and juice.
  • Add the chicken to the yoghurt mix and toss to coat, then add the chicken thighs to the veggies and roast for 40 mins. 5 mins before the end of the cooking time, add the spinach to a pan with the remaining crushed garlic. Cook until wilted, then remove from the heat and stir through the remaining yoghurt mixture. Serve alongside the chicken and vegetables, and enjoy.
1 hr
2 serving

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