This is a really yummy, winter warming recipe, that the whole family will enjoy!







  • 1/2 tbsn olive oil
  • salt and freshly ground black pepper, to taste
  • 800g organic or free range chicken thighs – skin on
  • 6 kiplfer potatoes or 3 medium sweet potatoes, roughly chopped into 2cm pieces
  • 3 cups baby spinach
  • Creamy Garlic Sauce
  • 2 tbsn butter
  • 4 cloves garlic, minced
  • 2 tablespoons spelt flour or gluten free flour
  • 1 teaspoon dried thyme
  • 1 cup chicken broth, or more, as needed
  • 1/2 cup of cream
  • 1/4 cup freshly grated Parmesan
  • salt and freshly ground black pepper, to taste


  1. Preheat oven to 200 degrees.
  2. Season skin well with salt and pepper. Preheat a large ovenproof pan to med – high, add oil and pan fry chicken skin side down for 3-4 minutes. Turn the chicken, searing bottom side for a further 2-3 mins. Turn off heat and scatter potatoes and spinach between chicken.
  3. Prepare the garlic potato sauce by melting butter in medium skillet over med heat. Add garlic, and stir for 1 min. Whisk in flour, stock and thyme. Turn off heat and stir through cream and parmesan. Season with salt and pepper to taste.
  4. Pour garlicky cream sauce over chicken, spinach and potatoes and bake into the oven for 20-25 mins.
  5. Garnished with parsley or a squeeze of lemon juice.


  1. Add as many vegetables as you like!


*recipe taken from Brenda Janschek

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