Rustled this up for dinner tonight and it was lovely.

2 large sweet potatoes, cut into wedges
2 tbsp olive oil
2 tbsp paprika
Chicken thighs and drumsticks
1 lemon, quartered
2 cloves of garlic, chopped
Dried tarragon and marjoram (don’t hold back)
Black pepper (we don’t cook with salt)

Wilted spinach
Large bag of spinach
Knob of butter or margarine
1 clove of garlic, chopped

Heat oven to 200C/180C fan/gas 6. Put the chicken in a roasting pan, drizzle over half of the oil and season well. Squeeze the lemon over and place the quarters around the chicken pieces. Roast for 15 mins. Add the sweet potatoes, drizzle over the remaining oil, season again, and cook for 30 mins more or so, turning the chicken halfway, until the chicken is cooked and the sweet potatoes are soft (but not turning mushy).

For the wilted spinach, melt the butter/margarine and lightly fry the garlic (do not brown) in a medium-sized pot. Add all the spinach and, over a medium heat, keep folding the garlic and butter/margarine into the spinach as it wilts, so that all of the spinach is tasty (technical term).

Serve in a deep dish, being careful to use lots of the juice and chopped garlic from the roasting pan and top with the wilted spinach. Delish.