Midweek Rosemary Roasted Chicken and Leek Sauce

a) Once the chicken is golden, turn and cook for 1 min on the other side.

b) Transfer the chicken to a large baking tray, skin-side up.

c) Sprinkle over the rosemary, then roast on the top shelf of your oven until cooked, 10-12 mins. Set the pan aside. IMPORTANT: The chicken is cooked when no longer pink in the middle.

d) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

a) Return the (now empty) chicken frying pan to medium heat. Add a drizzle of oil if the pan is dry.

b) Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

c) Meanwhile, peel and grate the garlic (or use a garlic press).

d) Once the leek has softened, add the garlic and fry for 1 min more.

a) Next, stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer until slightly reduced, 1-2 mins.

b) Mix in the creme fraiche, then remove from the heat. Taste and season with salt and pepper if you feel it needs it. 

c) Once the potatoes are cooked, add the peas to the saucepan and cook for 1 min more. 

d) Drain well in a colander and return to the pan, off the heat. Cover with the lid to keep warm.

a) When the chicken is almost cooked, gently reheat the sauce. Add a splash of water if it's a little thick.

b) Season the cooked peas and potatoes with salt and pepper. 

c) Stir the wholegrain mustard (add less if you'd prefer things milder) and butter (see pantry for amount) into the potatoes.