a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Heat a drizzle of oil in a frying pan on high heat. Once hot, lay in the chicken, skin-side down. Season with salt and pepper. Fry until golden, 3-4 mins, then turn and cook for 1 min on the other side.

c) Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked, 12-15 mins. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 1/2 tsp salt.

b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.

c) Cook until you can easily slip a knife through, 12-15 mins. Add the spinach for the final min of cooking time. 

d) Drain well in a colander and return to the pan, off the heat. Cover with the lid to keep warm.

a) While the potatoes cook, finely chop the chives (use scissors if easier).

b) Peel and grate the garlic (or use a garlic press). 

a) Return the (now empty) frying pan to medium heat. Add a drizzle of oil if the pan is dry.

b) Once hot, add the garlic to the pan. Stir-fry for 1 min.

c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until slightly reduced, 2 mins.

d) Mix in the creme fraiche and three quarters of the chives. Season to taste with pepper, then remove from the heat.

a) When the chicken is almost cooked, gently reheat the sauce. Add a splash of water if it's a little thick.

b) Season the cooked spinach and potatoes with salt and pepper. Add the butter (see pantry for amount) and stir to combine.

a) Cut the chicken widthways into 2cm thick slices, then transfer to your plates.

b) Serve the spinach and potatoes alongside, then spoon the chive sauce over the chicken.

c) Finish with a sprinkling of the remaining chives.

Enjoy!