Pot Roasted Cider Vinegar Chicken and Creamy Spinach

Pot roasted cider vinegar chicken and creamy onions and spinach

Grain Field Chickens Whole BirdRoasting whole chickens can be a daunting task, but with Grain Field Chicken's pot-roasted chicken recipe, you will surely get it done without a fuss. This pot-roasted whole chicken is made with fresh herbs and cider vinegar that seeps deep into the chicken meat. Savour it with a serving of creamy spinach and let each bite just melt in your mouth.

With just a few ingredients, you can have a mouth-watering and aromatic main dish perfect for all occasion. Make this pot roasted chicken recipe easier with Grain Field Chickens Frozen Whole Chicken.


  • 125ml dry cider
  • 3 large onions, sliced
  • 45ml fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1 x Grain Field Chickens Whole Chicken
  • 150ml thick fresh cream
  • 300g baby spinach


  • Preheat the oven to 180°C. Rinse the chicken and pat dry. Tie the legs together with kitchen string tucking the wings under.
  • Place the whole chicken in a deep casserole, breast side up and pour over the cider. Place the onions and thyme all around the chicken. Season well, cover and roast for about 45 minutes.
  • Uncover the chicken and continue to roast until golden, for a further 30 minutes. Remove the chicken and keep warm.
  • Pour any pan juices into a small frying pan and over low heat, add the cream and stir to heat through. Don't overheat the cream or it might split.
  • Mix in the spinach, cover and cook for about 2 minutes until the spinach has wilted. Season with salt and fresh ground pepper. Serve the pot-roasted chicken with the onions and spinach.

Grain Field Chickens offers freshly frozen whole chickens with or without giblets. All packaged in our brine-based mixture for maintained freshness and full flavour.



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