Instructions
step 1 Preheat oven to 400°F (200°C). Mix olive oil, soy sauce, Worcestershire, paprika, garlic powder, onion powder, salt, and pepper. Coat chicken and marinate 30 minutes if possible.
step 2 Place chicken on a baking tray and roast for 35–40 minutes or until golden brown and cooked through.
step 3 Boil potatoes in salted water until fork-tender. Drain, cool, and mix with mayonnaise, mustard, chives, salt, and pepper.
step 4 Boil or steam carrots for 10–12 minutes until soft. Mash with butter and season with salt.
step 5 In a saucepan, combine baked beans and grated carrots. Heat through for 5 minutes on medium heat.
step 6 For the creamy spinach, sauté garlic in butter for 1 minute, add spinach, and stir in cream and cheese. Cook for 3–5 minutes until creamy and seasoned.
step 7 Slice cooked beetroot and wash salad greens. Pat dry and assemble salad.
step 8 Plate roasted chicken with generous portions of each side dish and serve warm.
Storage and Reheating Tips
Store leftovers in separate containers in the fridge for up to 3–4 days. Reheat chicken and creamy spinach on the stovetop or in the microwave. Potato salad and beetroot are best served cold. Reheat beans and mashed carrots gently in the microwave or on the stovetop.
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