eCook Meal
Saucy Spinach Baked Chicken
with roasted butternut half-moons
How do you make this photo-ready plate? Let’s show you, Chef! Butternut half-moons are roasted until golden in the oven, together with chicken pieces spiced with Greek salt and topped with a savoury mushroom & spinach crème fraîche mixture. Drizzle with some lemon juice, then dazzle with this dinner.
Serving guide
Choose your portion size.
Butternut FORGET!
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GREEK-SALTED Chicken
Place the Chicken pieces into an oven-proof dish. Pat the chicken dry with paper towel. Coat in oil and the Greek salt. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CREAMY Spinach
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Toss through the Spinach until wilted, 2-3 minutes. Remove from the heat and mix through the crème fraîche and seasoning.
NEXT-LEVEL Chicken
When the Chicken has 5 minutes remaining, top with the spinach & mushroom mixture and return to the oven for the remaining time.
WELL DONE
Plate up the Butternut half-moons and serve the creamy spinach topped chicken alongside. Drizzle with the lemon juice (to taste) and scatter over the parsley. Get ready to eat, Chef!
Butternut FORGET!
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GREEK-SALTED Chicken
Place the Chicken pieces into an oven-proof dish. Pat the chicken dry with paper towel. Coat in oil and the Greek salt. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CREAMY Spinach
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Toss through the Spinach until wilted, 2-3 minutes. Remove from the heat and mix through the crème fraîche and seasoning.
NEXT-LEVEL Chicken
When the Chicken has 5 minutes remaining, top with the spinach & mushroom mixture and return to the oven for the remaining time.
WELL DONE
Plate up the Butternut half-moons and serve the creamy spinach topped chicken alongside. Drizzle with the lemon juice (to taste) and scatter over the parsley. Get ready to eat, Chef!
Butternut FORGET!
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GREEK-SALTED Chicken
Place the Chicken pieces into an oven-proof dish. Pat the chicken dry with paper towel. Coat in oil and the Greek salt. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CREAMY Spinach
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the mushrooms and fry until golden, 6-7 minutes (shifting occasionally). Toss through the Spinach until wilted, 3-4 minutes. Remove from the heat and mix through the crème fraîche and seasoning.
NEXT-LEVEL Chicken
When the Chicken has 5 minutes remaining, top with the spinach & mushroom mixture and return to the oven for the remaining time.
WELL DONE
Plate up the Butternut half-moons and serve the creamy spinach topped chicken alongside. Drizzle with the lemon juice (to taste) and scatter over the parsley. Get ready to eat, Chef!
Butternut FORGET!
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GREEK-SALTED Chicken
Place the Chicken pieces into an oven-proof dish. Pat the chicken dry with paper towel. Coat in oil and the Greek salt. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CREAMY Spinach
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the mushrooms and fry until golden, 6-7 minutes (shifting occasionally). Toss through the Spinach until wilted, 4-5 minutes. Remove from the heat and mix through the crème fraîche and seasoning.
NEXT-LEVEL Chicken
When the Chicken has 5 minutes remaining, top with the spinach & mushroom mixture and return to the oven for the remaining time.
WELL DONE
Plate up the Butternut half-moons and serve the creamy spinach topped chicken alongside. Drizzle with the lemon juice (to taste) and scatter over the parsley. Get ready to eat, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R152.77
for 4 servings · R38.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Greek Salt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Saucy Spinach Baked Chicken?
The preparation time for Saucy Spinach Baked Chicken with roasted butternut half-moons is between 20 and 35 minutes.
What is the total time required to make Saucy Spinach Baked Chicken with roasted butternut half-moons?
The total time required to make Saucy Spinach Baked Chicken with roasted butternut half-moons is between 40 and 55 minutes.
How many servings does Saucy Spinach Baked Chicken provide?
4 servings
What are the main ingredients in Saucy Spinach Baked Chicken?
Butternut, Button Mushrooms, Chicken, Creme Fraiche, Garlic, Greek Salt, Lemon Juice, Onion, Parsley, Spinach
What is the nutritional information of Saucy Spinach Baked Chicken?
Calories: 886, Carbs: 49 grams, Fat: grams, Protein: 59.4 grams, Sugar: 18.2 grams, Salt: 2451 grams
How do I prepare Saucy Spinach Baked Chicken?
GREEK-SALTED CHICKEN: Place the chicken pieces into an oven-proof dish. Pat the chicken dry with paper towel. Coat in oil and the Greek salt. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). NEXT-LEVEL CHICKEN: When the chicken has 5 minutes remaining, top with the spinach & mushroom mixture and return to the oven for the remaining time. BUTTERNUT FORGET!: Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). CREAMY SPINACH: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Toss through the spinach until wilted, 2-3 minutes. Remove from the heat and mix through the crème fraîche and seasoning. WELL DONE: Plate up the butternut half-moons and serve the creamy spinach topped chicken alongside. Drizzle with the lemon juice (to taste) and scatter over the parsley. Get ready to eat, Chef!
What should be prepared from my kitchen to make Saucy Spinach Baked Chicken?
Butternut, Button Mushrooms, Chicken, Creme Fraiche, Garlic, Greek Salt, Lemon Juice, Onion, Parsley, Spinach
How many calories does Saucy Spinach Baked Chicken have?
886 calories
How much fat content does Saucy Spinach Baked Chicken have?
grams