Thyme Roasted Chicken and Potatoes

With the chicken in your oven, get on with the rest of the prep. Cut the new potatoes in half and pop them into the boiling water. Cook for 10 mins until half cooked and then drain in a colander.

Cut the red onion in half through the root, peel and then slice into half moon shapes roughly 1cm thick. Put the red onion on another baking tray and drizzle over 1 tbsp of oil. Add the par-cooked potatoes, the leftover thyme leaves and ½ tsp of salt. Mix well and then pop in the centre of your oven to cook for 25 mins.

Cut the radishes in half. Peel and grate the garlic. Tip: Use a garlic press if you have one! Rinse the spinach leaves under cold water in a colander.

Pop the radishes into a pot and cover with 200ml of water. Add a pinch of salt and 2 tsp of sugar (if you have some). Bring the pot to the boil, reduce the heat to medium and cook the radishes for 10 mins. The water should evaporate by two-thirds in this time. Once your radishes are tender, remove from the heat. We will mix in the butter later.

When your chicken and potatoes are golden and cooked through, remove them from your oven and get on with the spinach. Heat a frying pan on medium heat and add half of the butter and the grated garlic. Once the butter has melted add the spinach leaves to the pan, stir and then pop on a lid. Cook for another 2 mins until the leaves are wilted. Season with a generous pinch of salt and a good grind of black pepper.

Warm the radishes over a medium heat and mix in the remaining butter so as they are nicely glazed.