Clodagh McKenna served up chicken three ways with a tasty Friday night mustard and tarragon roast chicken with spinach on this morning.

The ingredients are: 1 whole chicken (1.5kg), 70g butter, softened, 2 tsp Dijon mustard, 1 tbsp fresh tarragon, chopped, plus a small bunch for the cavity of the chicken, 12 shallots, peeled, Whole garlic bulb, 4 sweet potatoes, peeled and chopped into wedges, 1 small butternut squash, peeled and chopped into wedges, 1 tbsp olive oil, Sea salt and freshly ground black pepper.

For the creamed spinach: 50g butter, 500g fresh spinach, 150ml cream and ½ tsp freshly grated nutmeg.

See recipes by Clodagh in her book titled : In Minutes: Simple and delicious recipes available from Amazon now.