Creamy garlic roast chicken

Name: Creamy garlic roast chicken
Cook time: 35 min
Yield: 4

with red potatoes, kumara, baby spinach and beans

Ready in around 35 mins

RECIPE FACT:

New Zealand’s hens produce 83 million dozen eggs a year.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 220°C (fan bake).
1. TO PREPARE THE VEGETABLES AND CHICKEN:

Dice the roasted peppers into 2 cm squares. Roughly chop the thyme discarding some of the harder stems. Trim the ends off the green beans and then cut them in half. Remove the free-range chicken thighs from their packaging and pat dry with paper towel. Cut each thigh into 4 even pieces.
2. TO COOK THE ROAST:

Spread the baby spinach around a deep-sided oven tray lined with baking paper. Next layer in the steamed red potato and kumara and roasted peppers. Lay chicken thighs on top. Sprinkle with the thyme and season with salt and pepper. Place into the pre-heated oven for 10 mins, pour over the garlic cream sauce and cook for a further 10 mins.
3. TO COOK THE BEANS:

Place a medium pot of salted water over a high heat. When the water Is boiling cook the beans for 3 mins. Drain into a colander, return to the pot and drizzle with a little olive oil and season with salt and pepper.
TO SERVE:

Spoon the creamy garlic roast chicken and vegetables onto each plate and top with green beans. Season with salt and pepper to taste.