Chicken Legs with Mashed Potatoes and Spinach

Preheat the oven to 400°F.

Lay the chicken legs on a cutting board and season with salt and pepper. Put the chicken legs into a suitable ovenproof dish. Pour over a generous drizzle of olive oil and add the garlic cloves, cut into halves. Roast for around 40 minutes; the exact time needed will depend on your oven.

While the chicken is cooking, prepare the mash. Peel and cut the potatoes into small chunks. Wash and cut the spinach into strips. Finally, slice up an onion.

Fill a pan with water and bring to a boil. Add the potatoes, onion, and a little salt. Cook until the potatoes are tender. Then add the spinach and cook everything for 2–3 minutes more.

Then turn off the heat, drain the vegetables, and transfer to a bowl. Mash well using a fork. Check the seasoning and adjust with salt if needed.

When the chicken is done, turn off the oven, and take out the dish. Arrange the chicken legs on one side of the plate with the mash and spinach on the other side. Enjoy! You’ll love it!

Chicken legs come in all sizes, so if the ones you have are small, use 4 so that each person has 2. If they’re big, 1 is enough per person.

For extra creaminess, add a little milk and butter to the mash.