This elegant yet homely dish combines tender, flavor‑infused chicken roulades wrapped in smoky bacon with a side of silky rosemary garlic mashed potatoes. The star—and secret weapon—is whole garlic cloves that are slowly roasted in olive oil and salt, transforming sharp raw garlic into a spreadable, sweet‑savory treasure that permeates every component of the plate. Spinach and melty cheddar cheese hide inside the chicken, keeping it super moist and adding a burst of color and nutrition. Meanwhile, creamy mashed potatoes are enriched with rosemary and garlic butter for an aromatic companion that’s guaranteed to have your guests mopping up every last drop of sauce.
Yield
Serves 4 generously as a main course, with plenty of potatoes and roulades to satisfy hungry adults and children alike.
Timing
Total Time: 1 hour 15 minutes
– Roasting garlic: 35 minutes (can overlap with other prep)
– Chicken assembly and cooking: 35 minutes
– Mashed potatoes: 25 minutes (can overlap)
Ingredients
For the Garlic Oil
• 1 whole head of garlic (approximately 10–12 cloves)
• 3–4 tablespoons extra‑virgin olive oil
• Pinch of fine sea salt
For the Chicken Roulades
• 4 boneless, skinless chicken breasts (about 600–700 g total)
• Salt and freshly ground black pepper
• 150 g fresh spinach leaves
• 8 slices of sharp cheddar cheese (about 2 slices per breast, 100 g total), or mozzarella for a milder flavor
• 100 g thinly sliced bacon (approximately 2–3 slices per roulade)
• 1 tablespoon of the prepared garlic oil, plus more for drizzling
• Chopped fresh parsley or dill, for garnish (optional)
For the Rosemary Garlic Mashed Potatoes
• 800 g potatoes (Yukon Gold or Russet), peeled and cut into 2 cm chunks
• 80 g unsalted butter (about 1/3 cup)
• 2 sprigs fresh rosemary
• 2 large garlic cloves, smashed
• 80 ml heavy cream or whole milk (about 1/3 cup)
• Salt and pepper, to taste
Method
Roast the Garlic
Arrange the unpeeled garlic cloves on a small baking sheet or in a heat‑proof dish. Drizzle generously with olive oil and sprinkle with a pinch of salt. Toss gently so that each clove is coated. Roast in a preheated oven or air fryer at 200 °C (390 °F) for 35 minutes, until the garlic peels are golden and the cloves inside are soft and caramelized. Remove from heat and let cool slightly, then peel off the skins and smash the cloves into a smooth paste. Set aside 1 Tbsp of this garlic oil for the chicken; reserve the rest for spreading or drizzling over the finished plates.
Prepare the Mashed Potatoes
While the garlic roasts, place the potato chunks into a large pot and cover with cold water by an inch. Add a generous pinch of salt, bring to a boil, reduce to a simmer, and cook until a knife slides through the potatoes with no resistance, about 12–15 minutes. While they cook, melt the butter in a small saucepan over low heat. Add the rosemary sprigs and smashed garlic cloves, and let them gently infuse for 2 minutes without browning. Remove from heat, discard the herbs and garlic, and stir in the cream or milk until combined.
When the potatoes are tender, drain them well and return them to the pot. Over low heat, mash the potatoes using a potato masher or ricer, then pour in the infused butter‑cream mixture. Season with salt and pepper to taste, and continue mashing until the potatoes are smooth and creamy. Keep warm, covered, while you assemble and cook the chicken.
Assemble the Chicken Roulades
Place each chicken breast on a clean cutting board and slice horizontally through one side to create a pocket—do not cut all the way through. Use a meat mallet or rolling pin to gently flatten each breast to an even thickness of about 1 cm; this ensures they roll and cook evenly. Season both sides with salt and pepper.
Heat a medium skillet over medium heat and add 1 Tbsp of the reserved garlic oil. Quickly wilt the spinach by adding it to the pan and stirring until just soft, about 1 minute. Remove the spinach from heat, drain any excess liquid, and let cool slightly.
Lay out four lengths of plastic wrap. On each, place a chicken breast. Distribute the wilted spinach evenly in the center of each breast, top with two cheese slices, and then fold the chicken over to encase the filling. Wrap each roulade tightly with two slices of bacon, overlapping them slightly and tucking the ends underneath to secure. The plastic wrap can help roll the bacon snugly—just unwrap before cooking.
Sear and Bake the Roulades
Wipe out the skillet and heat another drizzle of garlic oil or sunflower oil over medium‑high heat. Sear each bacon‑wrapped roulade on all sides, about 2–3 minutes per side, until the bacon is golden and crisping. Transfer the seared roulades to a greased baking dish, seam‑side down, and brush lightly with more garlic oil.
Cover the dish loosely with foil and bake in the oven at 180 °C (360 °F) for 10 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the internal temperature of the chicken reaches 74 °C (165 °F) and the cheese is fully melted.
Rest, Slice, and Serve
Remove the chicken roulades from the oven and let them rest for 5 minutes. This brief rest ensures the juices redistribute and the filling sets slightly. Slice each roulade into thick rounds or serve whole. Spoon a generous portion of rosemary garlic mashed potatoes onto each plate, top with roulade slices, and drizzle with any pan juices or remaining garlic oil. Garnish with chopped spring onions or fresh herbs.
Tips for Success
• Peeling Garlic Easily: Roast the whole head with skins on—once cooked, the skins slip right off.
• Avoid Soggy Roulades: Sear first to lock in flavors, then finish in the oven to cook through without drying.
• Perfect Mashed Potatoes: Start in cold water and keep them covered until just before mashing to preserve heat.
• Flavor Boosters: Stir chopped fresh parsley or dill into the potatoes for an herbal lift.
• Make‑Ahead Option: Roast garlic and prepare the mashed potatoes in advance; reheat gently while cooking the chicken.
Variations
• Cheese Swap: Replace cheddar with feta or goat cheese for a tangier bite.
• Greens Change‑Up: Use kale or Swiss chard in place of spinach for a sturdier leaf.
• Bacon Alternatives: Prosciutto or pancetta work beautifully for a more Italian flair.
• Lighter Version: Omit bacon and bake the roulades in foil with a splash of broth; skip the mash or swap with cauliflower mash.
Nutritional Information (Approximate Per Serving)
Calories: 650 kcal
Protein: 45 g
Fat: 38 g (Saturated Fat: 16 g)
Carbohydrates: 40 g (Fiber: 4 g; Sugars: 3 g)
Sodium: 1,200 mg
Why You’ll Love This Dish
This recipe takes weeknight simplicity to new heights, combining easy steps—roast, sear, bake—with gourmet results. The roasted garlic permeates every bite, the spinach and cheese locking in moisture, and the bacon adding that crave‑worthy crisp. Paired with rosemary‑infused mashed potatoes, it comes together in just over an hour, making it perfect for family dinners or impressing guests without fuss.
Enjoy this complete, flavorful meal with a simple green salad or roasted vegetables. Leftover slices reheat beautifully in a skillet or microwave, making it ideal for next‑day lunches or meal prep. Whether you’re welcoming guests or feeding your own family, these garlic‑roasted chicken roulades and rosemary mashed potatoes will become a cherished staple in your cooking repertoir