What are the main ingredients in Mediterranean Chicken Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Mediterranean Chicken Bake?

Calories: 829, Carbs: 32 grams, Fat: grams, Protein: 67.9 grams, Sugar: 12.8 grams, Salt: 853 grams

How do I prepare Mediterranean Chicken Bake?

LET’S ROAST: Preheat the oven to 200°C. Pat dry the chicken pieces with some paper towel. Place on a roasting tray with the onion wedges. Coat in oil, a squeeze of lemon juice, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway. LOOK AT THIS GEM: Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard. Set the halves aside until serving. SALAD CITY: In a salad bowl, combine the cucumber half-moons, the tomato wedges, a squeeze of lemon juice, ½ the chopped parsley, a drizzle of oil, and seasoning. When the chicken is done, taste to test and season again if necessary. DINNER IS SERVED: Plate up the gem squash halves and top with a knob of butter or a drizzle of olive oil. Sprinkle over the remaining rub. Side with the roasted chicken, onion wedges, and the fresh salad. Crumble over the drained feta. Sprinkle over the sunflower seeds, the remaining parsley and garnish with a lemon wedge. Perfection, Chef!

What should be prepared from my kitchen to make Mediterranean Chicken Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Mediterranean Chicken Bake

One tray roasted chicken goodness! Served with gem squash halves and a fresh cucumber, tomato, and feta salad. Fresh, flavourful and fabulous! What more could you ask for?

Mediterranean Chicken Bake

with sweet gem squash & a fresh salad

Hands on Time: 15 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cucumber
Danish-style Feta
Free-Range Chicken Leg Quarter
Free-range Chicken Leg Quarters
Fresh Parsley
Gem Squash
Lemon
Lemons
NOMU Roast Rub
Red Onion
Red Onions
Sunflower Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

LET’S ROAST
Preheat the oven to 200°C. Pat dry the chicken with some paper towel. Place on a roasting tray with the onion wedges. Coat in oil, a squeeze of lemon juice, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway.
LOOK AT THIS GEM
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard. Set the halves aside until serving.
SALAD CITY
In a salad bowl, combine the cucumber half-moons, the tomato wedges, a squeeze of lemon juice, ½ the chopped parsley, a drizzle of oil, and seasoning. When the chicken is done, taste to test and season again if necessary.
DINNER IS SERVED
Plate up the gem squash halves and top with a knob of butter or a drizzle of olive oil. Sprinkle over the remaining rub. Side with the roasted chicken, onion wedges, and the fresh salad. Crumble over the drained feta. Sprinkle over the sunflower seeds, the remaining parsley and garnish with a lemon wedge. Perfection, Chef!

Free-range Chicken Leg Quarter - 1
Red Onion - 1
Lemon - 1
NOMU Roast Rub - 10ml
Gem Squash - 2
Cucumber - 50g
Tomato - 1
Fresh Parsley - 4g
Danish-style Feta - 20g
Sunflower Seeds - 10g

Download the Recipe

Serves 2

LET’S ROAST
Preheat the oven to 200°C. Pat dry the chicken pieces with some paper towel. Place on a roasting tray with the onion wedges. Coat in oil, a squeeze of lemon juice, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway.
LOOK AT THIS GEM
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard. Set the halves aside until serving.
SALAD CITY
In a salad bowl, combine the cucumber half-moons, the tomato wedges, a squeeze of lemon juice, ½ the chopped parsley, a drizzle of oil, and seasoning. When the chicken is done, taste to test and season again if necessary.
DINNER IS SERVED
Plate up the gem squash halves and top with a knob of butter or a drizzle of olive oil. Sprinkle over the remaining rub. Side with the roasted chicken, onion wedges, and the fresh salad. Crumble over the drained feta. Sprinkle over the sunflower seeds, the remaining parsley and garnish with a lemon wedge. Perfection, Chef!

Free-range Chicken Leg Quarters - 2
Red Onion - 1
Lemon - 1
NOMU Roast Rub - 20ml
Gem Squash - 4
Cucumber - 100g
Tomato - 1
Fresh Parsley - 8g
Danish-style Feta - 40g
Sunflower Seeds - 20g

Download the Recipe

Serves 3

LET’S ROAST
Preheat the oven to 200°C. Pat dry the chicken pieces with some paper towel. Place on a roasting tray with the onion wedges. Coat in oil, a squeeze of lemon juice, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
LOOK AT THIS GEM
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 30-35 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard. Set the halves aside until serving.
SALAD CITY
In a salad bowl, combine the cucumber half-moons, the tomato wedges, a squeeze of lemon juice, ½ the chopped parsley, a drizzle of oil, and seasoning. When the chicken is done, taste to test and season again if necessary.
DINNER IS SERVED
Plate up the gem squash halves and top with a knob of butter or a drizzle of olive oil. Sprinkle over the remaining rub. Side with the roasted chicken, onion wedges, and the fresh salad. Crumble over the drained feta. Sprinkle over the sunflower seeds, the remaining parsley and garnish with a lemon wedge. Perfection, Chef!

Free-range Chicken Leg Quarters - 3
Red Onions - 2
Lemons - 2
NOMU Roast Rub - 30ml
Gem Squash - 6
Cucumber - 150g
Tomatoes - 2
Fresh Parsley - 12g
Danish-style Feta - 60g
Sunflower Seeds - 30g

Download the Recipe

Serves 4

LET’S ROAST
Preheat the oven to 200°C. Pat dry the chicken pieces with some paper towel. Place on a roasting tray with the onion wedges. Coat in oil, a squeeze of lemon juice, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
LOOK AT THIS GEM
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 35-40 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard. Set the halves aside until serving.
SALAD CITY
In a salad bowl, combine the cucumber half-moons, the tomato wedges, a squeeze of lemon juice, ½ the chopped parsley, a drizzle of oil, and seasoning. When the chicken is done, taste to test and season again if necessary.
DINNER IS SERVED
Plate up the gem squash halves and top with a knob of butter or a drizzle of olive oil. Sprinkle over the remaining rub. Side with the roasted chicken, onion wedges, and the fresh salad. Crumble over the drained feta. Sprinkle over the sunflower seeds, the remaining parsley and garnish with a lemon wedge. Perfection, Chef!