- 1/2 organic free-range chicken
- 100 grams of baby potatoes
- 150 grams of salted butter (Echire)
- 50 grams of extra virgin olive oil (Terre Bormane)
- 2 cloves of garlic
- 2 grams of fresh thyme
- 1 fresh bay leaf
- 150 grams of spinach
1. Place all ingredients into an oven bag.
2. Bake for 45 minutes at 140c.
3. Serve while chicken is still inside the bag with some sautéed spinach.
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