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Roast chicken with garlic sauce, grilled asparagus and leeks, and blanched spinach

We're sure you've guessed it - this is our quick, easy and amazingly delicious twist on the average roast chicken meal. The garlic sauce needs to be prepared in advance, click here for directions. By having the garlic sauce done in advance, it makes creating the dish ever so simple and straightforward. Any leftovers make for the perfect hassle free lunch the following day. 


  • 1.6kg corn-fed, free-range chicken
  • 1 unwaxed lemon, halved
  • Salt and freshly ground black pepper
  • 4 TBS extra virgin olive oil
  • 250g baby spinach, washed
  • 220g baby leeks, trimmed
  • 350g asparagus, trimmed

Serves 2, plus extra chicken for leftovers.


  1. Heat the oven to 200C/gas mark 6
  2. Squeeze the lemon over the chicken, rubbing the juice into the skin, then place the lemon halves inside the bird. Season and rub with 2 TBS olive oil
  3. Place on a roasting tray, breast up, in the centre of the oven and cook: allow 45 minutes per kilo, plus 20 minutes, and turn the bird onto its breast after 45 minutes
  4. Test the chicken by piercing the thickest part of its thigh with a sharp knife. If the juices run clear, it's cooked
  5. Once ready, transfer to a plate, cover with foil and rest for 10 minutes. Discard the fat and set aside 1 TBS of the juices.
  6. While the chicken is cooking, bring 2 pans of unsalted water to the boil. Drop the spinach into one - within 30 seconds it will wilt
  7. Drain the spinach into a colander and refresh under cold running water. Squeeze out the excess water, chop and set aside
  8. Drop the baby leeks into the other pan. Cook for a minute, or until tender, then drain and cool
  9. Add the asparagus to the same pan, boil for 4 minutes until tender, then drain and cool
  10. Toss the asparagus and leeks in 1 TBS olive oil and season
  11. Heat a griddle pan over a high heat. Cook the leeks and asparagus for a minute, turning regularly, until they're flecked golden on all sides
  12. At the same time, add the spinach to the pan with the chicken juices. Season, set over a medium heat and stir until hot
  13. Serve the chicken with the vegetables and garlic sauce
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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