Garlic and rosemary roast chicken with creamy spinach

INGREDIENTS

1. 3kg whole chicken, cleaned

1 Garlic and Rosemary Cook-in-Bag

4 bunches spinach, trimmed and cleaned

30ml margarine

½ onion, finely chopped

1 clove crushed garlic

100g cream cheese

125ml milk

1 Vegetable Stock Pot

METHOD





Preheat oven to 180C

Place the whole chicken into the KNORR Garlic and Rosemary Cook-in-Bag

Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently

Place the roasting bag on a baking tray and knot the bag loosely to seal then pierce the top of the bag 3 times with a knife and roast for 1 hour or until cooked

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