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#WFD – Garlic and Rosemary Chicken in a Cook-In-Bag
Cut the bag open, coat the pieces in any remaining juices and transfer to a serving dish.
POLOKWANE – Rosemary is a robust and most versatile herb with a flavour that complements a wide variety of dishes and ingredients.
Native to the Mediterranean, its bittersweet green leaves resemble pine needles.
The herb not only tastes good in culinary dishes, such as rosemary chicken and lamb, but it is also a good source of iron, calcium, and vitamin B-6.
Ingredients
- 1kg chicken pieces
- 1 x KNORR Cook-in-Bag Garlic and Rosemary
Method
- Preheat oven to 180°C.
- Place 1kg of chicken pieces in a single layer in the roasting bag.
- Sprinkle seasoning mix over the chicken pieces.
- Knot the bag loosely to seal.
- Hold the bag closed and roll gently to coat the pieces evenly.
- Pierce the top of the bag 3 times with a sharp knife for the steam to escape.
- Place on a baking tray in the centre of the oven and bake for 40 – 45 minutes. Ensure that the grill is off at all times.
- Cut the bag open, coat the pieces in any remaining juices and transfer to a serving dish. Spoon the leftover sauce over your beef meal.
This recipe was provided by What’s for Dinner.
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