4 medium floury potatoes (e.g Agria), peeled and sliced 4 mm thick
4 whole, skin on chicken marylands (thigh and drumstick)
1 lemon, ½ sliced into 4 thin slices
2 tablespoons balsamic vinegar
1 teaspoon caster sugar
150 ml chicken stock
200 grams baby spinach leaves
25 grams butter, cubed and chilled
2-3 tablespoons pine nuts, roasted
sea salt and freshly ground pepper
Preheat the oven to 200˚C.
Toss the potatoes in a little olive oil, salt and pepper and arrange them evenly over the base of a large roasting dish. Put the chicken on top and then place one slice of lemon on the centre of each leg. Season generously and squeeze over the remaining lemon.
Roast for 35–40 minutes or until the potatoes are golden and crispy and the chicken is fully cooked through. When a skewer is inserted into the thickest part of the chicken, the juices should run clear.
Spinach: Heat the balsamic vinegar, sugar and stock in a large sauté pan until boiling. Boil for 2-3 minutes or until reduced by about half.
Whisk in the cold butter then add the spinach and cook until just wilted. Stir in the pine nuts and season.
To serve: Place the spinach on plates then top with the potatoes and chicken. Drizzle over any remaining juices and serve immediately.