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Garlic and Rosemary Roast Chicken with Creamy Spinach

Garlic and Rosemary Roast Chicken with Creamy Spinach

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You can’t beat a classic garlic & herb roast chicken served with creamy spinach – your family will be begging for more!

Preparation time


1.3 kg chicken, whole and cleaned
1 Knorr Cook-in-Bag garlic and Rosemary
4 bunches spinach, trimmed and cleaned
30 ml margarine
onion, finely chopped
1 clove of garlic, crushed
100 g cream cheese
125 ml milk
1 Knorr vegetable stock pot

Preparation method

No need to preheat oven.
Place the whole chicken into the Roasting bag and season with dry KNORR mixture. Close bag at end with blue tie supplied.
Very gently massage KNORR mixture into the chicken on a stable surface. Ensure dry mixture is spread evenly.
Place bag sideways in a cool oven dish, ensuring pieces are evenly spaced.
Bake at 180°C for 65 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
For a crispier skin, open the bag 15 minutes before the end of cooking
While the chicken is cooking begin to prepare the creamy spinach
Bring a large pot of salted water to the boil
Add the spinach and cook until just wilted then drain in a colander and rinse under cold water until cool
Squeeze as much water out of the spinach as possible and set aside
Heat the margarine in a pan and gently fry the onion and garlic until soft but with no colour
Stir in the cream cheese, milk and KNORR Vegetable Stock Pot until smooth and melted
Stir in the spinach then allow to simmer for 5-10 minutes until the mixture thickens
Carefully remove the chicken from the cooking bag, portion and serve with creamy spinach
Garlic and Rosemary Roast Chicken with Creamy Spinach
Better For You Tips: Use any leftover roast chicken to create a wholesome chicken and roasted vegetable pasta dish the following evening that the whole family will love!


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