What are the main ingredients in Sunday Chicken Roast?

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

What is the nutritional information of Sunday Chicken Roast?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Sunday Chicken Roast?

THE MARINATING STEP: Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a large bowl. Mix in 4 tbsp of oil and the juice of 2 lemon wedges. Pat the chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes. WHEN THE CHICKEN HAS FINISHED MARINATING...: Place the carrot wedges on a roasting tray, coat in oil, and season. Nestle the chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the onion wedges and drained chickpeas on a separate roasting tray. Coat in oil, season, and set aside. BLANCH THE BEANS: Boil the kettle. Rinse the green beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. RADIANT ROAST: Plate some herby roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying! YOU'RE HALFWAY!: When the roast reaches the halfway mark, give the carrots a shift and return the tray to the oven. Pop in the chickpeas and onion, and cook for the remaining roasting time until crispy. LOOKING GOOD!: Place the beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.

What should be prepared from my kitchen to make Sunday Chicken Roast?

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

Sunday Chicken Roast

Banish the mid-week blues with the comfort of a fresh-flavoured roast! Steamy chicken pieces in a thyme, garlic, and lemon marinade, nestled amongst oven-caramelised carrot, onion, and chickpeas.

Sunday Chicken Roast

with carrot wedges, Danish-style feta & a zesty green bean salad

Hands on Time: 20 - 30 minutes

Overall Time: 50 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabernet Sauvignon Vinegar
Carrot
Chicken
Chickpeas
Danish-style Feta
Free-range Chicken Pieces
Fresh Thyme
Garlic Clove
Garlic Cloves
Green Beans
Green Leaves
Lemon
Lemons
NOMU Italian Rub
Onion
Onions

From your kitchen:

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

Serves 1

THE MARINATING STEP
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a bowl. Mix in 2 tbsp of oil and the juice of 1 lemon wedge. Pat the chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
WHEN THE CHICKEN HAS FINISHED MARINATING...
Place the carrot wedges on a roasting tray, coat in oil, and season. Nestle the chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the onion wedges and drained chickpeas in a bowl. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and add the chickpeas and onion to the tray. Return to the oven for the remaining roasting time until the chickpeas are crispy.
BLANCH THE BEANS
Boil the kettle. Rinse the green beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LOOKING GOOD!
Place the beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some herby roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying!

Free-range Chicken Pieces - 2
Cabernet Sauvignon Vinegar - 20ml
NOMU Italian Rub - 10ml
Fresh Thyme - 2g
Garlic Clove - 1
Lemon - 1
Carrot - 240g
Chickpeas - 120g
Onion - 1
Green Beans - 100g
Danish-style Feta - 40g
Green Leaves - 20g

Download the Recipe

Serves 2

THE MARINATING STEP
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a large bowl. Mix in 4 tbsp of oil and the juice of 2 lemon wedges. Pat the chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
WHEN THE CHICKEN HAS FINISHED MARINATING...
Place the carrot wedges on a roasting tray, coat in oil, and season. Nestle the chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the onion wedges and drained chickpeas on a separate roasting tray. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and return the tray to the oven. Pop in the chickpeas and onion, and cook for the remaining roasting time until crispy.
BLANCH THE BEANS
Boil the kettle. Rinse the green beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LOOKING GOOD!
Place the beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some herby roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying!

Free-range Chicken Pieces - 4
Cabernet Sauvignon Vinegar - 40ml
NOMU Italian Rub - 20ml
Fresh Thyme - 4g
Garlic Cloves - 2
Lemon - 1
Carrot - 480g
Chickpeas - 240g
Onion - 1
Green Beans - 200g
Danish-style Feta - 80g
Green Leaves - 40g

Download the Recipe

Serves 3

THE MARINATING STEP
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a large bowl. Mix in 4 tbsp of oil and the juice of 2 lemon wedges. Pat the chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
WHEN THE CHICKEN HAS FINISHED MARINATING...
Place the carrot wedges on a roasting tray, coat in oil, and season. Nestle the chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the onion wedges and drained chickpeas on a separate roasting tray. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and return the tray to the oven. Pop in the chickpeas and onion, and cook for the remaining roasting time until crispy.
BLANCH THE BEANS
Boil the kettle. Rinse the green beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LOOKING GOOD!
Place the beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some herby roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying!

Free-range Chicken Pieces - 4
Cabernet Sauvignon Vinegar - 40ml
NOMU Italian Rub - 20ml
Fresh Thyme - 4g
Garlic Cloves - 2
Lemon - 1
Carrot - 480g
Chickpeas - 240g
Onion - 1
Green Beans - 200g
Danish-style Feta - 80g
Green Leaves - 40g

Download the Recipe

Serves 4

THE MARINATING STEP
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a large bowl. Mix in 80ml of oil and the juice of 4 lemon wedges. Pat the chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
WHEN THE CHICKEN HAS FINISHED MARINATING...
Place the carrot wedges on a large roasting tray, coat in oil, and season. Nestle the chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 40-45 minutes until cooked through and crisping up. Place the onion wedges and drained chickpeas on a separate roasting tray. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and return the tray to the oven. Pop in the chickpeas and onion, and cook for the remaining roasting time until crispy.
BLANCH THE BEANS
Boil the kettle. Rinse the green beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LOOKING GOOD!
Place the beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some herby roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying!