• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Trim the carrot and quarter lengthways.
• Chop the potatoes into 2cm wide wedges. 
• Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
• Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 25-35 mins. Turn the tray halfway through.

• Halve, peel and chop the shallot into small pieces.
• Peel and grate the garlic (or use a garlic press).

• In a large bowl, combine the honey and mustard together.
• Add the chicken to the bowl and fully coat in the mixture. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 
• Sprinkle over the breadcrumbs and press down with a spoon so they adhere.
• Season to taste with salt and pepper.

 TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• After the veg has been in the oven for 5-10 mins add the coated chicken to the tray.
• Return to the oven until cooked through and golden on top, 25-30 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. 

TIP: Use two baking trays if necessary.

• Place a large pan over medium-high heat with a drizzle of oil. 
• Once hot, fry the shallot and garlic for 1-2 mins.
• Deglaze the pan with creme fraiche and 50ml  water (per 2P), then stir. Season to taste with salt and pepper.
• Add the spinach to the pan and simmer for 1-2 mins.

• Divide the chicken and roasted veg between plates.
• Top with the creamed spinach.