Skip to content
Looking for something?

Garlic and Rosemary Roast Chicken with Creamy Spinach

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 1.3kg chicken, whole and cleaned
  • 1 KNORR Cook-in-Bag Garlic and Rosemary
  • 4 bunches spinach, trimmed and cleaned
  • 30ml margarine
  • onion, finely chopped
  • 1 clove of garlic, crushed
  • 100g cream cheese
  • 125ml milk
  • 1 KNORR Vegetable Stock Pot
  • 1 No need to preheat oven.
  • 2 Place the whole chicken into the Roasting bag and season with dry KNORR mixture. Close bag at end with blue tie supplied.
  • 3 Very gently massage KNORR mixture into the chicken on a stable surface. Ensure dry mixture is spread evenly.
  • 4 Place bag sideways in a cool oven dish, ensuring pieces are evenly spaced.
  • 5 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).
  • 6