Rosemary and Prune Spiked Chicken

Rosemary and Prune Spiked Chicken

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Spike chicken pieces with prune slivers and rosemary and serve with a creamy lemon butter sauce.

  • Recipe serves6
  • Preparation time15 minutes
  • Cooking time60 minutes


  • 1 kilogram chicken pieces
  • 10 Sprigs of fresh rosemary
  • 10 Prunes, pitted
  • 30 millilitre olive oil
  • Juice of 1 lemon
  • 1 sachet KNORR Classic White Sauce
  • 100 millilitre cream
  • 15ml lemon juice
  • 10ml butter


  • Preheat oven to 180°C
  • Cut deep incisions into the chicken pieces.
  • Stick a small piece of rosemary and a sliver of prune into each cut.
  • Place in an ovenproof dish.
  • Sprinkle with olive oil and lemon juice, then bake at 180°C for about 45 min to one hour or until chicken is cooked.
  • Prepare the KNORR Classic White Sauce using 150 ml of boiling water.
  • Stir in the cream, lemon juice and butter until combined
  • Serve the chicken with basmati rice and creamy lemon butter sauce.