Roast Chicken in Spinach Leaves

Wrapping the chickens in oiled spinach leaves is a great method to retain the juiciness of roast chicken.


  • spinach, cabbage, kale or horseradish leaves
  • 2 fresh chickens
  • Ina Paarman’s Chicken Spice
  • 1 lemon, cut in half
  • 6 – 8 bay leaves
  • canola oil
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • ½ cup (125 ml) boiling water

To Serve

  • Ina Paarman’s Red Wine Vinaigrette
  • bay leaves to garnish

Put the leaves in a bowl and pour over a whole kettle of boiling water. Leave to stand until soft and wilted.

Drain and cool.

Adjust the oven shelf to one rack below the middle and preheat to 180°C.

Season the chicken inside and outside with Chicken Spice.

Place half a lemon and 3 – 4 bay leaves in each cavity.

Tie the legs together.

Rub the chickens all over with a generous coating of oil. Also oil the smooth side of the leaves.

Wrap the chicken in the wilted and oiled leaves. (Smooth sides against chicken.)

Pour a mixture of Chicken Stock and boiling water in a medium size oven proof dish. Place the chickens in the dish.

Roast open for 1 hour.

Remove from the oven, lift the chickens out and peel away the leaves.

Return chickens to the dish and brush with a little more oil.

Roast for a final 20 minutes. Leave to rest for 10 minutes on a carving board tented with foil. Carve and pour cooking juices over carved portions.

Drizzle chickens with Red Wine Vinaigrette if serving at room temperature and garnish with bay leaves.

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